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Elegant Pink Champagne Cupcakes Recipe

Elegant Pink Champagne Cupcakes Recipe


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4.7 from 30 reviews

  • Total Time: 40 minutes
  • Yield: 11 1x

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

  1. Preparation: Warm the oven to 350°F (175°C) and arrange cupcake liners in a standard muffin tin, ensuring even spacing.
  2. Dry Ingredient Blend: Sift flour, baking powder, and salt together, creating a fine, uniform mixture that will ensure smooth cupcake texture.
  3. Butter Transformation: Cream butter and sugar using an electric mixer until the mixture becomes pale, fluffy, and significantly increased in volume, demonstrating proper aeration.
  4. Egg Integration: Gently fold egg whites into the butter mixture, incorporating them thoroughly and evenly, then introduce vanilla extract for depth of flavor.
  5. 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.
  6. 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.
  7. Cooling Stage: Rest cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely, preventing moisture condensation.
  8. 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.
  9. 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