This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Pink Champagne Cupcakes are fluffy and moist cupcakes, with pink champagne mixed into the batter and into the buttercream frosting as well.
Statement: cupcakes are better when they contain alcohol! I stand by this wholeheartedly.
To be honest, I have yet to find a cupcake that I really dislike. Individual portions of fluffy cake topped with frosting. Sometimes fruit, chocolate and/or alcohol are included. The trifecta would really be all three, but unfortunately I didn’t think of that until I was typing up this recipe to share with you. Pink champagne cupcakes are delicious, but I can only imagine it would be made even better if I had maybe made the cupcake a white chocolate version and filled it with some strawberry jam. Anyway, I’m getting ahead of myself.
The recipe for today is just pink champagne cupcakes. Well, “just” makes it sound like they’re not good enough and that is DEFINITELY not true! They’re fluffy. They’re sweet. They’re just a little bit pink and they pair really well with a glass of the pink champagne that you use to in the recipe.
Most people would think champagne cupcakes would be made for a New Year’s Eve party, but the pink champagne makes it spring-like to me. Then again, there is never a time you shouldn’t have cupcakes!
ARE PINK CHAMPAGNE CUPCAKES ALCOHOLIC?
Technically, yes. This recipe has you reduce the pink champagne down before adding it into the batter and also into the buttercream. Some of the alcohol will bake out while you are cooking the cupcakes, but not out of the frosting.
CAN I MAKE THEM NON-ALCOHOLIC?
Absolutely! Sparkling grape juice in the batter will have the same result. I haven’t tried it in the buttercream, but I think it should work as well. Or just do a classic buttercream frosting without it!
WHAT KIND OF CHAMPAGNE SHOULD I USE?
That’s entirely up to you. I went with a generic bottle of $8 pink champagne. You could use rose, pink moscato or regular champagne. You’ll have some left, so choose a bottle that you’ll want to finish drinking afterward.
PINK CHAMPAGNE CUPCAKE INGREDIENTS
For the Cupcakes: flour, baking powder, salt, butter, sugar, vegetable oil, vanilla, eggs, pink champagne reduction, milk
For the Frosting: butter, powdered sugar, pink champagne reduction, salt, food coloring, sprinkles
The pink champagne alone will not add enough of a pink color to these cupcakes, so you can increase it by using food coloring. Adam’s is likely more known for their extracts, but they also make food coloring. A few drops of the red coloring into the buttercream frosting gives you a gorgeous pink color.
And then, sprinkles. What is a cupcake without sprinkles?! These gorgeous pale pink, white and gold sprinkles from Fresh April Sprinkles look absolutely gorgeous and extra swanky on a champagne cupcake. Which is totally fitting, as they’re named The Final Rose Swanky Sprinkle Blend.
Tuesday #SpringSweetsWeek Recipes
- 6-Ingedient Mango-Coconut Bundt Cake by Palatable Pastime
- Baklava Cake for Passover by Kate’s Recipe Box
- Blood Orange Cinnamon Rolls by Simply Inspired Meals
- Blueberry Flavored Coffee Ice Cream by Jen Around the World
- Blueberry Flower Tarts by Blogghetti
- Brownie Batter Mocha Bundt Cake by Sweet Beginnings
- Chocolate Mousse Cake by Family Around the Table
- Coffee Caramel Sauce by Karen’s Kitchen Stories
- Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
- Greek Yogurt Tangerine Cake by Shockingly Delicious
- Lemon Pizzelles by Jolene’s Recipe Journal
- Lemon Poppy Seed Loaf with Glaze by Strawberry Blondie Kitchen
- Pecan Scones by A Kitchen Hoor’s Adventures
- Pink Champagne Cupcakes by Cookaholic Wife
- Strawberry Pie Bars by Hezzi-D’s Books and Cooks
- Strawberry Pudding by Cindy’s Recipes and Writings
- Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy
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Pink Champagne Cupcakes
For the Pink Champagne Reduction:
- 1 1/4 cups pink champagne
For the Cupcakes:
- 1 1/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter softened
- 3/4 cup sugar
- 2 eggs
- 2 tbsp milk
- 1 1/2 tbsp vegetable oil
- 1 tsp vanilla
- 1/2 cup pink champagne reduction
For the Frosting:
- 1 1/2 sticks unsalted butter softened
- 2-3 cups powdered sugar
- 1 tbsp pink champagne reduction
- 1/4 tsp salt
- 1-3 drops Adam's red food coloring
- The Final Rose sprinkles
For the Pink Champagne Reduction:
- Add 1 1/4 cups of pink champagne to a small sauce pan over medium heat until it reduced down to 3/4 of a cup, about 10-12 minutes. Don't let it come to a boil.
- Once reduced (you can use a measuring cup throughout the process to measure how much has reduced), let it cool slightly.
For the Cupcakes:
- Preheat the oven to 350 degrees and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy. Add in the sugar and mix until combined. Then add in the eggs, one at a time, followed by the milk, oil and vanilla.
- Mix in half of the flour mixture along with 1/4 cup of the pink champagne reduction. Add in the rest of the flour mixture and another 1/4 cup of the reduction . Save the remaining reduction for the frosting.
- Once the batter has mixed, divide it into the prepared cupcake pan, filling each 2/3 - 3/4 of the way full.
- Bake for 14-15 minutes or until the cupcakes are cooked through.
- Transfer to a wire rack to cool completely.
For the Frosting:
- Beat the butter in the bowl of a stand mixer on medium high speed until light and fluffy. Add in the powdered sugar 1/2 cup at a time.
- After the first cup of sugar, add in 1 tablespoon of the reserved pink champagne reduction. Add in the remainder of the powdered sugar and the salt. Then add in a drop of food coloring at a time, until it reaches your desired color.
- If the frosting is really thick, add a little more of the champagne reduction, but be careful not to add too much as it affects the stability of the frosting.
- Transfer the frosting to a piping bag fitted with your favorite piping tip.
- Pipe the frosting onto the cupcakes and decorate with sprinkles.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
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