Pink Champagne Cupcakes with Vanilla & Champagne Buttercream Frosting – Recipe

Pink Champagne Cupcake
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
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

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