Description
Luxurious pink champagne cupcakes dance with elegance, bringing sparkle to any celebration. Champagne-infused batter and silky frosting promise a sophisticated dessert you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (160 g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large egg whites, room temperature
Liquid and Fat Ingredients:
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (180 milliliters) pink champagne or sparkling rose
- 1 teaspoon vanilla extract
- 12 drops pink gel food coloring (optional)
Frosting Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 3–4 tablespoons pink champagne
- ½ teaspoon vanilla extract
- 12 drops pink gel food coloring (optional)
Garnish Ingredients:
- Edible pearls or sprinkles
- Small pieces of gold leaf
- Fresh raspberries or strawberries
Instructions
- Arrange the oven rack in the middle position and warm to 350F (175C). Prepare a 12-cavity muffin tin with decorative cupcake liners.
- Sift together flour, leavening agents, and salt in a medium mixing bowl, creating a uniform dry mixture. Set aside for later incorporation.
- Using an electric mixer, cream butter and sugar until the mixture transforms into a light, airy texture with increased volume, approximately 2-3 minutes.
- Introduce egg whites individually to the butter mixture, blending thoroughly after each addition. Fold in vanilla extract for enhanced flavor complexity.
- Gently fold dry ingredients into the butter mixture, alternating with pink champagne. Begin and conclude with dry ingredients, mixing until ingredients are just harmonized. Optional: Add a subtle hint of pink food coloring for visual appeal.
- Distribute batter evenly among cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes. Verify doneness by inserting a toothpick, which should emerge clean when cupcakes are fully baked.
- Allow cupcakes to rest in the tin for 5 minutes, then transfer to a cooling rack to reach ambient temperature.
- For frosting, whip butter until it achieves a smooth, creamy consistency using an electric mixer.
- Gradually incorporate powdered sugar and pink champagne, alternating between ingredients. Beat on medium speed until the frosting becomes light and voluminous.
- Enhance frosting with vanilla extract and optional pink food coloring, blending until fully integrated.
- Once cupcakes have completely cooled, artfully pipe or spread frosting across the surface.
- Elevate presentation by adorning with delicate edible pearls, shimmering sprinkles, or fresh seasonal fruit for an elegant finishing touch.
Notes
- Prevent Dry Cupcakes by carefully measuring flour using the spoon-and-level method to avoid dense, tough textures.
- Enhance Flavor Depth by using high-quality champagne with subtle fruity notes that complement the sweet cake base.
- Create Gluten-Free Version by substituting all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender crumb.
- Stabilize Frosting Consistency by chilling butter to room temperature and gradually incorporating powdered sugar to prevent separation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Cocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg