To Pink Champagne Cupcakes

Who doesn’t love a good boozy cupcake? I mean I sure as heck do and most people who have tried one of my alcohol infused baked goods (Margarita Cupcakes and Irish Car Bomb Cupcakes) have not complained and even if they do, that just means more for me.

Pink Champagne Cupcakes

These were the other cupcakes I made alongside these for my sister’s baby shower that was last weekend. Ever since her wedding cake that had a pink champagne layer I’d been wanting to give it a go myself and I think they turned out pretty good. The people at the shower sure enjoyed, enough that someone has already mentioned a potential need for them for a bridal shower in May – score (:

They are pretty quick to make and the best part is they don’t require a whole bottle of champagne so you can easily drink while baking (practice safety first). The rest of the champagne was used to make the aperol spritz cocktails for my parents and I.

If you are looking for something to indulge in – go no further than your scroll button

Ingredients: (2 dozen cupcakes)(from baking junkie)

Pink Champagne Cupcakes

1 cup (2 sticks) salted butter, room temperature2 cups sugar
1 tsp vanilla
6 egg whites
3 cups all purpose flour
3 tsp baking powder
½ tsp salt2-3 drops red food coloring
1 cup champagne

Pink Champagne Frosting

¾ cup (1 ½ sticks) salted butter, room temperature4 cups powdered sugar
¼ cup champagne
¼ cup milk
1 Tbsp vanilla
2-3 drops red food coloring


Preheat oven to 350 degrees.

In a medium sized bowl combine flour, baking powder and salt.

In a mixing bowl beat together butter and sugar for 3-5 minutes until light and fluffy.

Add vanilla, then beat in egg whites one at a time.

Add a few drops of food coloring until the batter is the color of your preference.
Add in flour mixture and champagne in three alternating additions, beginning and ending with the flour mixture. (best part is when the champagne fizzes when you add it to the batter)

Pour batter into cupcake liners, filling ⅔ full. Bake for 30-35 minutes, or until toothpick inserted into center comes out clean.

To make the frosting beat together the butter and vanilla.

Add powdered sugar in one cup increments, then add champagne, milk, and food coloring.

Frost cupcakes once they have completely cooled.




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