Ingredients:
For the cupcakes:
- 1 cup granulated sugar
- ¾ cup organic sweet cream butter, softened
- 2 large organic eggs
- 2 teaspoons pure vanilla extract
- ½ cup dry champagne
- ¼ cup organic sour cream
- ¾ cup King Arthur Organic all-purpose flour
- ½ cup King Arthur self-rising flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 5–7 drops red food coloring (or until desired color)
For the buttercream:
- ½ cup organic sweet cream butter, softened
- 1 teaspoon pure vanilla extract
- ¼ cup dry champagne
- 3 cups powdered sugar
- Pink sugar, for garnish
Directions:
For the cupcakes:
- Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
- Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
- Slowly add in eggs, one at a time, and mix on medium speed until combined.
- Reduce speed to low and add vanilla extract, champagne, and sour cream.
- In a separate bowl, combine both flours, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 1 minute.
- Slowly add in red food coloring until the batter turns the desired shade of pink.
- Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes.
For the buttercream:
- With a hand or stand mixer, beat softened butter and vanilla extract together on medium speed for 2 minutes.
- Slowly add half of the dry champagne, and then add 1 cup of the powdered sugar and beat on low for 1 minute.
- Slowly add the remaining champagne and powdered sugar alternately until everything is combined.
- Gradually increase the speed to high and beat for 3 minutes, until fluffy.
- Gently pipe each cupcake with buttercream. Garnish with pink sugar.
2016 Valerie Renèe
Plan B Chronicles 