Description
Luxurious pink champagne cupcakes bring elegant French celebration to classic dessert. Delicate crumb and sparkling champagne glaze create irresistible sweet moments you’ll treasure.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (160 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (180 ml) pink champagne or sparkling rose
- 3 cups (360 g) powdered sugar, sifted
Leavening and Seasoning Ingredients:
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
Eggs and Coloring Ingredients:
- 2 large egg whites, room temperature
- 12 drops pink gel food coloring (optional)
- 12 drops pink gel food coloring (optional)
Garnish Ingredients:
- Edible pearls or sprinkles
- Small pieces of gold leaf
- Fresh raspberries or strawberries
- 34 tablespoons pink champagne
Instructions
- Preheat the oven to 350°F (175°C) and arrange cupcake liners in a standard muffin tin.
- Sift together the dry ingredients in a medium mixing bowl, creating a uniform flour blend.
- Using an electric mixer, cream the butter and sugar until the mixture becomes pale and voluminous, approximately 2-3 minutes.
- Gradually incorporate egg whites into the butter mixture, mixing thoroughly after each addition, then blend in the vanilla extract.
- Alternate adding the dry ingredient mixture and pink champagne to the butter base, gently folding to maintain a smooth, airy consistency. If desired, introduce a hint of pink food coloring.
- Carefully distribute the batter among cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes, monitoring until a toothpick inserted in the center emerges clean and the tops are lightly golden.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire cooling rack.
- For the frosting, whip the butter until smooth and creamy.
- Gradually integrate powdered sugar and champagne, alternating between ingredients and beating until the frosting achieves a light, silky texture.
- Mix in vanilla extract and optional pink food coloring until evenly distributed.
- Once cupcakes are completely cooled, generously pipe or spread the champagne frosting.
- Embellish with delicate edible pearls, shimmering sprinkles, or fresh fruit for an elegant presentation.
Notes
- Choose high-quality champagne for a richer, more sophisticated flavor profile that elevates the entire cupcake experience.
- Ensure butter and eggs are at room temperature to create a smoother, more evenly mixed batter that results in lighter, fluffier cupcakes.
- Avoid overmixing the batter to prevent dense, tough cupcakes – stop mixing as soon as ingredients are just combined.
- Swap regular champagne with non-alcoholic sparkling cider for a kid-friendly version that maintains the festive, bubbly essence of the original recipe.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg