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.
Ingredients
Scale
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)
Instructions
CUPCAKES
- Preheat oven to 325° if you are using a dark metal cupcake tin or 350° if you are using another type of cupcake tin.
- Using a mixer or a stand mixer, combine cake mix, and oil.
- Add Champagne, and egg whites and beat on medium speed for 2-5 minutes.
- Line cupcake tin with cupcake papers.
- Fill each cupcake liner with batter halfway.
- Bake for 17-19 minutes.
- Let cool completely for 1 hour before frosting
FROSTING
- Using a mixer or in a stand mixer, mix together butter and Champagne on medium.
- With mixer still running at medium speed, add sugar 1/2 cup at a time.
- Continue to mix for 3-4 minutes until fully combined and fluffy and smooth.
Notes
Pro tips:
- Use room temperature Champagne.
- Use an ice cream scoop to fill the cupcake liners so all of your cupcakes are the same size.
- Fill the cupcake liners halfway.
- Test doneness using a toothpick. If it comes out clean, the cupcakes are done.
- 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