Pink Champagne Cupcakes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat the oven: Set your oven to 350℉ (175℃) to prepare for baking the cupcakes.
- 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.
- Fill the molds: Pour the batter into bundt or muffin tins, filling them just over half full to allow room for rising.
- Bake the cupcakes: Place the tins in the oven and bake for about 10 minutes. After baking, remove and let cool slightly.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dailysimplerecipe.com/pink-champagne-cupcakes-recipe/
