Pink Champagne Cupcakes Recipe

Introduction

These Pink Champagne Cupcakes are a delightful celebration treat, perfect for special occasions or when you want to add a touch of elegance to your baking. Light, fluffy, and bursting with subtle champagne flavor, they’re both fun to make and impressive to serve.

Ingredients

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3-5 drops red food coloring
• 3 cup powdered sugar
• ¼ cup milk
• 2 tablespoons pink champagne (rosé)
• ½ cup butter (softened)
• 4 cup powdered sugar
• ¼ cup pink champagne (rosé)
• 1 teaspoon vanilla extract (clear if possible)
• 2-3 drops red food coloring

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃).
2. Step 2: In a large bowl, combine the white cake mix with 1¼ cups of pink champagne.
3. Step 3: Add the vegetable oil, egg whites, and red food coloring. Mix gently until combined, being careful not to over-mix.
4. Step 4: Pour the batter into bundt or muffin tins, filling each just over half full.
5. Step 5: Bake for 10 minutes. Remove from the oven and let cool. Trim any excess edges with a cake knife, then flip the cupcakes onto a wire rack placed over a surface that’s easy to clean.
6. Step 6: Mix together 3 cups powdered sugar, ¼ cup milk, and 2 tablespoons pink champagne. Microwave the mixture until it becomes pourable glaze.
7. Step 7: Pour the glaze over the cupcakes in a circular motion while they sit on the wire rack, allowing the glaze to drip off. Let it solidify for a few minutes.
8. Step 8: For the icing, beat the softened butter with 4 cups powdered sugar, ¼ cup pink champagne, vanilla extract, and red food coloring. Transfer to an icing bag or a ziplock bag with the corner cut off, then pipe the icing onto the cupcakes.
9. Step 9: Refrigerate the cupcakes before serving to let the icing set properly.

Tips & Variations

• Use a clear vanilla extract to keep the icing a pretty pink shade.
• For a stronger pink color, adjust red food coloring gradually until you reach your desired hue.
• Try adding fresh raspberries on top for a fruity twist and extra decoration.
• If you prefer, substitute champagne with sparkling rosé or even a non-alcoholic sparkling juice for a kid-friendly version.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for best flavor and texture. If needed, gently reheat briefly in the microwave to soften the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white wine instead of pink champagne?

Yes, white wine can be used but it may alter the flavor slightly. Sparkling wines help keep the cupcakes light and airy, so still wines might yield a denser texture.

How do I prevent the glaze from becoming too runny?

If your glaze is too thin, add a little more powdered sugar in small increments until it thickens to a pourable but not overly runny consistency. Cooling it briefly before pouring also helps.

Pink Champagne Cupcakes Recipe

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Delight in these elegant Pink Champagne Cupcakes, combining the lightness of white cake mix with the subtle sparkle of rosé champagne. Topped with a glossy pink champagne glaze and delicate champagne-infused buttercream frosting, these festive cupcakes are perfect for celebrations or a special treat.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3–5 drops red food coloring

Glaze:

• 3 cup powdered sugar
• ¼ cup milk
• 2 tablespoons pink champagne (rosé)

Buttercream Frosting:

• ½ cup butter (softened)
• 4 cup powdered sugar
• ¼ cup pink champagne (rosé)
• 1 teaspoon vanilla extract (clear if you have it)
• 2–3 drops red food coloring

Instructions

1. Preheat the oven: Set your oven to 350℉ (175℃) to prepare for baking the cupcakes.
2. Mix the cake batter: In a large bowl, combine the white cake mix and 1¼ cup of pink champagne. Add the vegetable oil, egg whites, and red food coloring drops. Stir gently and avoid over-mixing to keep the batter light and airy.
3. Fill the molds: Pour the batter into bundt or muffin tins, filling them just over half full to allow room for rising.
4. Bake the cupcakes: Place the tins in the oven and bake for about 10 minutes. After baking, remove and let cool slightly.
5. Trim and cool: Once cooled, trim any excess cupcake tops with a cake knife. Flip the cupcakes onto a wire rack arranged over a surface that can catch drips.
6. Prepare the glaze: In a microwave-safe bowl, combine powdered sugar, milk, and pink champagne. Microwave until the mixture is pourable, then pour over the cupcakes in a circular motion, ensuring glaze covers most of each cupcake. Let the glaze set for a few minutes.
7. Make the buttercream frosting: Beat softened butter until creamy. Gradually add powdered sugar, pink champagne, vanilla extract, and red food coloring, mixing until smooth and fluffy.
8. Decorate the cupcakes: Transfer the frosting to an icing bag fitted with your favorite tip or a ziplock bag with a corner cut off. Pipe the frosting onto each cupcake carefully.
9. Chill before serving: Refrigerate the frosted cupcakes until ready to serve to allow the flavors to meld and the frosting to firm up.

Notes

• Be careful not to over-mix the batter to maintain a light texture.
• Using clear vanilla extract helps keep the frosting color pure pink without turning it yellowish.
• Adjust the red food coloring drops according to your desired shade of pink.
• Cooling the cupcakes on a wire rack prevents sogginess from steam.
• Serve these cupcakes chilled for the best texture and flavor experience.

Keywords: pink champagne cupcakes, rosé cupcakes, champagne dessert, party cupcakes, festive cupcakes