Pink Champagne Cupcakes

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Pink Champagne Cupcakes have pink champagne in the batter and in the frosting and are perfect for celebrations!

I’m excited to be participating in Cook for the Cure to support Breast Cancer Awareness by sharing my Pink Champagne Cupcake recipe!  These cupcakes have a vanilla base and are flavored with real pink champagne.

In order to participate in Cook for a Cure I made a batch of my Pink Champagne Cupcakes.   I figure using champagne in cupcakes is a great way to celebrate those that have survived Breast Cancer.  These are such easy cupcakes to make since they start with a box of cake mix.   It doesn’t get much easier then that!

I wanted to use pink champagne since pink is the color for Breast Cancer Awareness plus it makes these cupcakes simple gorgeous.  I simply added champagne to both the cake mix and the frosting, along with some hot pink food coloring, and then mixed them up in my KitchenAid mixer.   Unfortunately I don’t have one of the pretty pink ones, but I do love my silver mixer, especially with my personalized decals all over it.

These cupcakes baked up super light and fluffy.  I put a pink champagne buttercream frosting on top of them.  Then I sprinkled the cupcakes with edible pink pearls, pink and white sprinkles, and silver sprinkles.  I love the way they turned out.  They are so bright and vibrant and have a subtle champagne flavor.

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Pink Champagne Cupcakes

Yield: 2 dozen cupcakes

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Pink Champagne Cupcakes topped with pink champagne buttercream frosting then sprinkled with edible pearls and sprinkles.

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Ingredients

For the cupcakes:

• 1 box white cake mix
• 3 eggs
• 1/2 c. water
• 1/2 c. vegetable oil
• 1/2 c. pink champagne
• pink food coloring

For the pink champagne buttercream frosting:

• 1/2 c. pink champagne
• 2 sticks butter, softened
• 4 c. powdered sugar
• pink food coloring
• Edible pearls and sprinkles

Instructions

1. Preheat the oven to 350 degrees.
2. In the bowl of a KitchenAid stand mixer combine the cake mix, eggs, water, oil, pink champagne, and several drops of pink food coloring.
3. Mix on medium speed for one minute.
4. Place cupcake liners in 2 muffin tins. Fill 24 muffin cups 2/3 of the way full.
5. Bake for 17 minutes. Remove from oven and cool on a wire rack.
6. Once the cupcakes are cool place the champagne for the frosting in a small saucepan. Bring to a boil and boil for 5 minutes or until the champagne has reduced to 3 tablespoons. Remove from heat.
7. Place the butter in a the bowl of a KitchenAid stand mixer. Beat on medium high speed for 1-2 minutes or until the butter is smooth.
8. Add the powdered sugar 1/2 cup at a time until desired consistency is reached.
9. Pour in the cooled champagne and a few drops of pink food coloring and beat on medium speed for 30 seconds. Add more powdered sugar if needed.
10. Pipe the frosting onto the cooled cupcakes. Sprinkle with edible pearls and sprinkels.

Notes

A Hezzi-D Original Recipe