Description
Pink champagne cupcakes blend elegance with whimsy, creating a delightful dessert perfect for celebrations. Delicate cake layers infused with champagne and topped with silky frosting offer you a luxurious sweet experience worth savoring.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 ¼ cups (160 g) all-purpose flour
- ¾ cup (180 ml) pink champagne or sparkling rose
- 3 cups (360 g) powdered sugar, sifted
- 2 large egg whites, room temperature
- 1 ¼ tsps baking powder
- 34 tbsps pink champagne
- ½ tsp vanilla extract
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- 12 drops pink gel food coloring (optional)
- Edible pearls or sprinkles
- Small pieces of gold leaf
- Fresh raspberries or strawberries
Instructions
- Preparation: Warm the oven to 350°F (175°C) and arrange cupcake liners in a standard muffin tin, ensuring even spacing.
- Dry Ingredient Blend: Sift flour, baking powder, and salt together, creating a fine, uniform mixture that will ensure smooth cupcake texture.
- Butter Transformation: Cream butter and sugar using an electric mixer until the mixture becomes pale, fluffy, and significantly increased in volume, demonstrating proper aeration.
- Egg Integration: Gently fold egg whites into the butter mixture, incorporating them thoroughly and evenly, then introduce vanilla extract for depth of flavor.
- Liquid Harmony: Gradually combine dry ingredients and pink champagne with the butter base, alternating additions to maintain a light, delicate batter. Optional: Add a subtle touch of pink food coloring for visual appeal.
- Baking Process: Distribute batter into cupcake liners, filling each two-thirds full to allow proper rising. Bake for 18-20 minutes until a toothpick comes out clean and surfaces turn golden.
- Cooling Stage: Rest cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely, preventing moisture condensation.
- Frosting Creation: Whip butter until smooth, then gradually incorporate powdered sugar and champagne, beating until the mixture becomes light and silky. Blend in vanilla extract and optional pink food coloring.
- Final Presentation: Once cooled, generously pipe or spread champagne frosting over cupcakes. Garnish with edible pearls, shimmering sprinkles, or delicate fresh fruit for an elegant finishing touch.
Notes
- Select Champagne Quality: Choose a dry, crisp pink champagne with subtle sweetness to enhance the cupcake’s delicate flavor profile without overwhelming the delicate cake texture.
- Egg White Technique: Whip egg whites separately and fold gently to maintain maximum airiness, ensuring a light, tender crumb that practically melts in your mouth.
- Color Control: Add food coloring sparingly – just a drop or two – to achieve a soft pastel pink without compromising the natural champagne-infused color and taste.
- Frosting Consistency Check: Monitor buttercream while mixing; if too thick, add champagne dropwise, and if too thin, incorporate additional powdered sugar to reach perfect piping consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 300
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 40 mg