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Pink Champagne Cupcakes with Pink Champagne Buttercream

Pink Champagne Cupcakes with Pink Champagne Buttercream


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
  • 34 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
  • 34 drops of pink food coloring (I used neon pink) (Substitution – red food coloring)

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