Pink Champagne Cupcakes Recipe
Celebrate special occasions with these delightful Pink Champagne Cupcakes, featuring a light and fluffy white cake infused with rosé champagne and topped with a smooth, pink champagne glaze and creamy buttercream frosting. Perfect for parties, bridal showers, or any festive gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12-15 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 available)
- 2–3 drops red food coloring
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for baking the cupcakes.
- Mix Cake Batter: Combine the white cake mix with 1¼ cup of pink champagne. Add vegetable oil, egg whites, and red food coloring. Mix gently until all ingredients are just combined, being careful not to over-mix to keep the batter light.
- Fill Tins: Pour the batter into bundt or muffin tins, filling each just over halfway to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 10 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool completely.
- Prepare Cupcakes: Once cooled, trim any excess cupcake edges with a knife. Flip the cupcakes onto a wire rack placed over a clean surface to catch glaze drips.
- Make and Apply Glaze: Mix the powdered sugar, milk, and 2 tablespoons of pink champagne. Microwave the mixture briefly until it becomes pourable. Pour the glaze over the cupcakes in a circular motion while they are on the wire rack, allowing excess to drip off. Let the glaze solidify for a few minutes.
- Prepare Buttercream Frosting: Combine softened butter, powdered sugar, pink champagne, vanilla extract, and red food coloring. Mix until smooth and creamy. Transfer to an icing bag fitted with your favorite tip.
- Pipe Frosting: Pipe the buttercream frosting onto the glazed cupcakes, creating decorative swirls or desired patterns.
- Chill and Serve: Refrigerate the finished cupcakes before serving to set the frosting and enhance flavors.
Notes
- Use a clear vanilla extract to maintain the soft pink hue of the frosting.
- Adjust red food coloring amounts to achieve your preferred shade of pink.
- Be cautious not to over-mix the cake batter to keep cupcakes light and fluffy.
- If you prefer a non-alcoholic version, substitute pink champagne with sparkling white grape juice.
- Ensure cupcakes are completely cool before glazing to avoid melting the glaze.
Keywords: pink champagne cupcakes, white cake mix, champagne dessert, festive cupcakes, party dessert, buttercream frosting, champagne glaze
Find it online: https://dinewithlily.com/pink-champagne-cupcakes-recipe/
