A Toast: Pink Champagne Cupcakes
24 Sep
Today I am going to spend the afternoon drinking champagne and eating cupcakes. Just another typical Saturday. I’m kidding. I am going to a wedding. Jenn and Ben are tying the knot, getting hitched, going to the chapel…you get the picture.
As I began to write this post, it was raining. I was pleased by this because rain on your wedding day rain is good luck. But then the light rain turned into an intense rain that transformed the possibility of frizzy hair into a definite. I was concerned.
But then the rain changed to a drizzle, and the sun peeked out. Now it’s a beautiful, sunny day. Perhaps the weather is a metaphor for marriage. Things will be gray and stormy from time to time, but if you wait it out, the sun will shine again.
This morning I baked pink Champagne cupcakes from the cookbook I used for my very first blog post, Booze Cakes: Confections Spiked with Spirits, Wine and Beer by Krystina Castella and Terry Lee Stone. Both the cake and the frosting are light and have just a hint of Champagne flavor. Perfection!
Raise your cupcakes in a toast to the couple. Best wishes to Ben and Jenn!
| Pink Champagne Cupcakes |
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 3 egg whites
- 1 cup pink Champagne
- Optional, pink food coloring
- Frosting
- 6 tablespoons (3/4 stick) butter
- 4 cups confectioners’ sugar
- 2 tablespoons milk
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup pink Champagne
- Whisk together the flour, baking soda and salt in a medium bowl and set aside.
- Cream the butter and the sugar on medium speed.
- Add the vanilla and the egg whites one at a time, mixing well after each addition.
- Beat in the flour mixture and the Champagne in three alternating additions. Start and finish with the flour mixture.
- Add pink food coloring if desired.
- Line a cupcake pan with paper liners and pour batter into liners until approximately 3/4 full.
- Bake at 350 degrees for approximately 18-20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
- For the frosting, cream the butter and slowly add the confectioners’ sugar.
- Add the milk, vanilla extract, and pink Champagne and beat at high speed two to three minutes until the frosting is light and fluffy.
To decorate, spoon the frosting into a decorating bag fitted with a decorating tip 1 M.
Gently pipe the icing onto each cupcake by starting at the outermost edge and forming a circle inwards towards the center.
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Tags: booze
how pretty are these?! i’ve had champagne cupcakes but have never tried making them. i think i’ll give ‘em a try next week in honor of my blogiversary. thanks for the fab idea!
Oh, the blogiversary sounds exciting. Congratulations! If you decide to go ahead with the recipe, here is a heads up that you may need to tweak the amount of confectioners’ sugar in the frosting depending on how you prefer to decorate. The recipe from the cookbook (posted) is great, but since I wanted to build a loop-de-loop, I had to shake in a bit more to get the stiff consistency I prefer.