Pink Champagne Cupcakes with Pink Champagne Buttercream

You won’t need candles to bring the romance to your Valentine’s dinner, just serve Pink Champagne Cupcakes with Pink Champagne Buttercream with a glass of Brut Pink Champagne, of course.

As a kid, Valentines Day was always one of my favorite holidays at school. It started with picking out the ideal box of Valentines and then anguishing over which one was perfect, but not too perfect, to give to that special boy. I guess these days it’s not that different because each year I plan long and hard for that perfect dessert for Vince. This year it’s Pink Champagne Cupcakes with Pink Champagne Buttercream Frosting.

These cupcakes are now my new “go-to” dessert for special occasions. And yes, I cheated and used a boxed mix. But I always add to the box mix so it’s semi-homemade. When I use a box mix, I always add an extra egg and sometimes substitute the oil for room temperature butter. My other trick is to substitute the water with milk. But in this case, I used pink champagne instead of the water. But my Pink Champagne Buttercream Frosting is all homemade. And it’s all delicious with a hint of bubbly champagne flavor.

Pro Tips:

1. Use room temperature Champagne.
2. Use an ice cream scoop to fill the cupcake liners so all of your cupcakes are the same size.
3. Fill the cupcake liners halfway.
4. Test doneness using a toothpick. If it comes out clean, the cupcakes are done.
5. Make the cupcakes a day before you frost them to ensure they are fully cooled.

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Pink Champagne Cupcakes with Pink Champagne Buttercream

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• Author: KrazyKitchenMom
• Total Time: 29 minutes
• Yield: 18 cupcakes 1x

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Description

You won’t need candles to bring the romance for your Valentine’s dinner, just serve Pink Champagne Cupcakes with Pink Champagne Buttercream with a glass of Brut Pink Champagne, of course.

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Ingredients

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CUPCAKES

• 1 boxed white cake mix
• 1/3 cup oil
• 1 1/4 cup Champagne
• 4 egg whites
• 3–4 drops of pink food coloring (I used neon pink) (Substitution – red food coloring)

FROSTING

• 1/2 stick butter – at room temperature
• 3 cups confectioners sugar
• 1/4 cup Prosecco
• 3–4 drops of pink food coloring (I used neon pink) (Substitution – red food coloring)

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Instructions

CUPCAKES

1. Preheat oven to 325° if you are using a dark metal cupcake tin or 350° if you are using another type of cupcake tin.
2. Using a mixer or a stand mixer, combine cake mix, and oil.
3. Add Champagne, and egg whites and beat on medium speed for 2-5 minutes.
4. Line cupcake tin with cupcake papers.
5. Fill each cupcake liner with batter halfway.
6. Bake for 17-19 minutes.
7. Let cool completely for 1 hour before frosting

FROSTING

1. Using a mixer or in a stand mixer, mix together butter and  Champagne on medium.
2. With mixer still running at medium speed, add sugar 1/2 cup at a time.
3. Continue to mix for 3-4 minutes until fully combined and fluffy and smooth.

Notes

Pro tips:

1. Use room temperature Champagne.
2. Use an ice cream scoop to fill the cupcake liners so all of your cupcakes are the same size.
3. Fill the cupcake liners halfway.
4. Test doneness using a toothpick. If it comes out clean, the cupcakes are done.
5. Make the cupcakes a day before you frost them to ensure they are fully cooled.

• Prep Time: 10 mins
• Cook Time: 19 mins
• Category: Dessert
• Method: Baked
• Cuisine: American