Happy Valentines day!
With one pink champagne cupcake left I thought it was time to show you the pictures I forgot to put into yesterdays post. I felt horrible when I got across town and the email came through with not a single pink champagne cupcake. I was in such a hurry to do errands and get to my parents house to prepare our family valentines day dinner.
These cupcakes were a hit at work and we even shared a few with customers. I loved the buttercream, it was so different and I barely got the champagne flavor. However, it is amazing flavor, light but so creamy, rich and silky. I wasn't thrilled with the cupcakes, they dried out fast and were dense. (So keep them covered/wrapped up tight) But the combination was amazing, they were my favorite part of V-day. What was the best part of your Valentines day Holiday?
I was tickled pink with these perfectly pink cupcakes! Enjoy the love and the sweets!
Pink Champagne Cupcakes
Recipe slightly adapted from Gimme Some Oven
Pink Champagne Cupcake Ingredients:
Recipe yields 20-24 cupcakes
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites
Sweet Champagne Buttercream Frosting Ingredients:
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 1/2 tablespoons champagne, at room temperature
1 to 2 drops red food coloring
To Make The Cupcakes:
Preheat oven to 350˚F Prepare a cupcake pan with liners.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full. I used a ice cream scoop.
Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the cake comes out clean.
To Make The Frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla, food coloring and champagne, beating on medium for another minute.
(I had to make another 1/2 batch of buttercream to finish off the cupcakes. I had nothing left)
To Make The Cupcakes:
Preheat oven to 350˚F Prepare a cupcake pan with liners.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full. I used a ice cream scoop.
Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the cake comes out clean.
To Make The Frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla, food coloring and champagne, beating on medium for another minute.
(I had to make another 1/2 batch of buttercream to finish off the cupcakes. I had nothing left)
I took these cupcakes to work. Everyone loved them and I ate 2 whole cupcakes. LOL there goes WW for the week!
Looks great, can not wait to make them.
ReplyDeleteThanks Shawn! These were such a hit for the foodies at work. Though, to be fair, I created these foodies by feeding them all the time!
ReplyDeleteAnyways, I am so glad you are going to make these awesome Pink Champagne Cupcakes. Please let me know how they turn out!