Pink Champagne Cupcakes Recipe

Introduction

Pink Champagne Cupcakes are a delightful and elegant treat perfect for special occasions or any time you want to add a touch of sparkle. These light, fluffy cupcakes infused with rosé champagne and topped with a luscious glaze and creamy frosting will impress your guests and satisfy your sweet tooth.

Ingredients

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3-5 drops red food coloring
• 3 cup powdered sugar (for glaze)
• ¼ cup milk (for glaze)
• 2 tablespoons pink champagne (rosé) (for glaze)
• ½ cup butter, softened (for icing)
• 4 cup powdered sugar (for icing)
• ¼ cup pink champagne (rosé) (for icing)
• 1 teaspoon vanilla extract (clear if available, for icing)
• 2-3 drops red food coloring (for icing)

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃).
2. Step 2: In a mixing bowl, combine the white cake mix and 1¼ cup of pink champagne.
3. Step 3: Add the vegetable oil, egg whites, and red food coloring. Gently mix until combined, being careful not to over-mix.
4. Step 4: Pour the batter into bundt or muffin tins, filling each cup just over halfway.
5. Step 5: Bake for 10 minutes. Remove from the oven, allow to cool slightly, then trim any excess with a cake knife. Flip the cupcakes onto a wire rack placed over an easy-to-clean surface.
6. Step 6: Prepare the glaze by combining powdered sugar, milk, and 2 tablespoons of pink champagne. Microwave until the glaze is pourable. Pour it over the cupcakes in a circular motion while they remain on the wire rack to let excess glaze drip off. Let the glaze set for a few minutes.
7. Step 7: For the icing, mix softened butter, powdered sugar, pink champagne, vanilla extract, and red food coloring. Transfer the icing to a piping bag fitted with your preferred tip (or a ziplock bag with a corner cut off) and pipe onto each cupcake.
8. Step 8: Refrigerate the cupcakes before serving to allow the icing to firm up and flavors to meld.

Tips & Variations

• For an extra pop of flavor, add a teaspoon of rosewater to the icing.
• If you prefer a stronger color, adjust the red food coloring drops gradually until you reach your desired shade.
• Substitute champagne with sparkling rosé for a slightly different flavor profile.
• Make sure not to over-mix the batter to keep the cupcakes tender and light.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. If needed, you can gently reheat them in a microwave for 10-15 seconds, but avoid overheating to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white wine instead of pink champagne?

While you can use white wine, the distinctive flavor and slight sweetness of pink champagne or rosé really elevate these cupcakes, making them special. If using white wine, consider adding a bit of fruit juice or a few drops of red food coloring to maintain the color and subtle sweetness.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and refrigerate them. Add the glaze and icing shortly before serving to keep them fresh and visually appealing.

Pink Champagne Cupcakes Recipe

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Delight in these elegant Pink Champagne Cupcakes, a perfect treat combining the lightness of white cake with the subtle fruity fizz of rosé champagne. Topped with a delicate glaze and finished with creamy pink champagne buttercream, these cupcakes are ideal for celebrations or a sophisticated dessert.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 30 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3–5 drops red food coloring

Glaze:

• 3 cup powdered sugar
• ¼ cup milk
• 2 tablespoons pink champagne (rosé)

Buttercream Icing:

• ½ cup butter, softened
• 4 cup powdered sugar
• ¼ cup pink champagne (rosé)
• 1 teaspoon vanilla extract (clear if possible)
• 2–3 drops red food coloring

Instructions

1. Preheat Oven: Set your oven to 350℉ (175℃) to prepare for baking your cupcakes.
2. Mix Cake Batter: In a mixing bowl, combine the white cake mix with 1¼ cup of pink champagne. Add the vegetable oil, egg whites, and red food coloring. Stir gently until just combined, being careful not to over-mix to keep the batter light.
3. Fill Tins: Pour the batter into bundt or muffin tins, filling each just over halfway to allow room for rising.
4. Bake Cupcakes: Bake in the preheated oven for 10 minutes. Once done, remove from oven and allow cupcakes to cool. Trim any excess tops as desired. Turn each cupcake upside down onto a wire rack placed over a tray or surface to catch drips.
5. Prepare Glaze: Mix powdered sugar, milk, and pink champagne for the glaze. Microwave the glaze mixture until it reaches a pourable consistency. Pour the glaze over the cupcakes in a circular motion, allowing excess to drip off. Let the glaze set for a few minutes.
6. Make Buttercream Icing: Combine softened butter, powdered sugar, pink champagne, vanilla extract, and red food coloring. Mix until smooth and creamy. Transfer the icing to a piping bag fitted with your preferred tip.
7. Decorate: Pipe the buttercream icing onto the glazed cupcakes with decorative swirls or patterns to finish.
8. Chill Before Serving: Refrigerate the decorated cupcakes to firm up the icing and enhance flavor before serving.

Notes

• For a more vibrant pink color, adjust the amount of red food coloring to your preference.
• Use clear vanilla extract if possible to maintain the delicate color of the icing.
• Ensure cupcakes are completely cool before glazing and icing to prevent melting.
• Store cupcakes in the refrigerator to keep the buttercream fresh, especially if not serving immediately.
• These cupcakes contain alcohol from champagne, so they may not be suitable for children or those avoiding alcohol.

Keywords: Pink Champagne Cupcakes, Champagne Cupcakes, White Cake, Rosé Cake, Celebration Dessert, Buttercream Frosting