Pink Champagne Cupcakes
Pink champagne cupcakes are a delightful blend of elegance, flavor, and fun. Their light and airy texture, paired with the subtle sophistication of champagne, makes them a memorable dessert for any occasion.
Ingredients
For the Cupcakes:
- 1 ¼ cups 160g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract
- ½ cup 120ml pink champagne or sparkling rosé, room temperature
- 1-2 drops pink gel food coloring optional
For the Frosting:
- 1 cup 230g unsalted butter, softened
- 3 ½ cups 440g powdered sugar
- 2-3 tablespoons pink champagne
- 1 teaspoon vanilla extract
- 1-2 drops pink gel food coloring
- Optional: edible pearls sprinkles, or glitter for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy. Add egg whites and vanilla.
- Alternate adding dry ingredients and champagne to the butter mixture. Add food coloring if desired.
- Fill liners two-thirds full and bake for 18-20 minutes. Cool completely.
- Beat butter until smooth. Add powdered sugar, champagne, vanilla, and food coloring to make frosting.
- Frost cupcakes and decorate as desired.
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