Pink Champagne Cupcakes

Products Used

309

Ingredients

Preheat oven to 350°F. Line two cupcake tins with cupcake liners. Set aside.
In a large bowl, whisk together white cake mix and sparkling rosé champagne until well combined.
Add vegetable oil, egg whites and vanilla extract, whisking until batter is smooth.
Fill prepared cupcake tins 3/4 full with batter. Bake for 16-18 minutes, until the edges of cupcakes are very lightly golden and a toothpick inserted in the center comes out clean. Let cool completely, about 15 minutes.
While cupcakes cool, make the frosting. In a stand mixer with paddle attachment, beat butter and 3 cups of powdered sugar until light and fluffy.
Add vanilla extract, 3 tablespoons of sparkling rosé champagne and remaining 2 cups powdered sugar. Beat until well combined.
Test texture and taste of icing. If too stiff, add a little extra sparkling rosé champagne. If icing is too soft, you can add another 1/2 cup powdered sugar if needed. Once you reach desired icing texture, add a couple drops of pink gel food coloring and beat until color is well distributed.
Pipe onto cooled cupcakes and serve! Enjoy fresh or store in an airtight container for up to 3 days. Cupcakes do not need to be refrigerated.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

Rate & Review

or to post comments