Pink Champagne Cupcakes!

1 Oct

There is nothing fancier than a pink champagne cupcake. Well at least not in the world of cupcakes! I’ve been putting so many cupcake recipes on my blog recently I figured why not pull out all the stops and add the fanciest of them all. With out further ado: Pink Champagne Cupcakes!

Of course as always you can cheat and just substitute the liquid (just the liquid not the oil) for champagne in a box mix and have instant Pink Champagne Cupcakes!

Cake

3 cups cake flour
3 tsp baking powder
1 tsp salt
2/3 cup butter
1-1/2 cup sugar
3/4 cup champagne (pink or regular)
3 eggs
Red food coloring (make it as subtle or bold as you like)

Preheat oven to 350°
Mix wet and dry ingredients separately and then add the dry to the wet in thirds. Once mixed pour the batter into a Ziploc bag and snip off one corner to use it as a piping bag. Pipe the batter into the cupcake liners filling them about 1/2- 2/3 full . Bake for 18-20 minutes or until toothpick inserted in center comes out clean.

Frosting

3-4 cups icing sugar
1 cup butter
3 tbsp champagne
Red food coloring (make it as subtle or bold as you like)

Pipe the frosting on the cupcake and then garnish however you like. I think that raw sugar granules look really pretty on these ones! Or you can use the little nonpareils that kind of look like little champagne bubbles! This is a great treat for anniversaries or new years eve! Or any time you just want to be fancy with your cupcaking!!

8 thoughts on “Pink Champagne Cupcakes!

  1. when you say 1 – 1/2 cup sugar in the cake recipe is that 1 AND a 1/2 cup? Same thing in frosting, 3-4 cup sugar???

    • Yes that’s correct. There is such a variation in the frosting just to allow for personal taste regarding how thick you like your frosting to be, humidity and other variations . Of course there may be some left over but I have found that the ratio is important.

    • Hi Melissa, I will used either depending on my tastes. If something is really bold and potentially bitter like chocolate or coffee I go ahead and just use the salted butter because it seems to actually enhance the flavour profile. If something is light and delicate like a plain white vanilla then the salt will stand too much in the foreground. I never want the flavor to be noticeably salty. There really is no wrong way of doing it. It all boils down to personal preference and your own unique style.

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