Happy New Year everyone! I hope you had a fun and safe New Year. We went to my in-laws for a small party, where we had ribs and they were delicious! I made dessert, and thought it would be appropriate to make these pink champagne cupcakes. I used Barefoot Pink Moscato Champagne and they turned out great! Perfect addition for a celebration. These would be great for a bridal shower, valentine’s day, or any party you go to. Or if you just need a cupcake, I would suggest these. The cupcakes are light, and moist, with a wonderful pink champagne buttercream frosting to compliment the cake. Sometimes you just need a little treat, and these are totally worth it!
Batter before adding the egg whites
Folding in the egg whites
To make the cupcakes, start by creaming together some butter and sugar. Then sift together the remaining dry ingredients, including the flour, baking powder, and salt. Begin adding the flour mixture and champagne by alternating each one until just combined. Then in a separate bowl, beat the egg whites until stiff peaks have formed. Then gently fold about 1/3 of the egg whites into the cake batter to soften it, then fold in remaining egg whites. If you want to add a few drops of red coloring to make them pink, you could do that now, by folding the color in gently, but not too much as you don’t want to deflate the egg whites. Pour batter into prepared liners in a cupcake tin, about 2/3 of the way full. Then bake at 350 for about 20 minutes.
To make the frosting, start by creaming together softened butter and powdered sugar. Add a few tablespoons of pink champagne and a teaspoon of vanilla. Once the ingredients are combined, add a few drops of red food coloring. When the cupcakes are done baking and have cooled spread frosting on top, or you can get fancy by piping the frosting then, please do so! I was being lazy, so I just spread a generous helping on each cupcake. You could top each cupcake with sprinkles, or with a raspberry or a strawberry, to make them even prettier. Enjoy!
Pink Champagne Cupcakes with Champagne Buttercream Frosting
Recipe adapted from AllRecipes
Makes 20 cupcakes
For the cupcakes
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better – go for at least a brut; extra-dry, sec, or even doux is best)
6 egg whites
4-5 drops red food coloring
For the champagne buttercream frosting*
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
4-5 drops red food coloring
Preheat oven to 350 degrees F. Prepare a cupcake pan with liners.
In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, sift flour, baking powder, and salt together. Alternate adding flour mixture and champagne into the creamed butter and sugar mixture.
In another large bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake for 20 minutes, or until a toothpick inserted into the cake comes out with just a few crumbs on it.
In the bowl of your stand mixer, beat together powdered sugar and butter. Mix on low until well blended, and then on medium for another 2 minutes. Add vanilla and champagne, beating on medium for another minute. Spread on cupcake, or put in bag to decorate with a tip. Enjoy!