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Pink Champagne Cupcakes

Delicious Pink Champagne Cupcakes for Every Celebration

These Pink Champagne Cupcakes are ultra moist and fluffy, perfect for any celebration, topped with a creamy champagne buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 ⅓ cups Flour Can swap with cake flour for a lighter texture.
  • 1 ½ teaspoons Baking Powder Essential leavening agent.
  • ¼ teaspoon Salt Enhances flavor.
  • ½ cup Salted Butter Add richness; can substitute with unsalted.
  • 1 tablespoon Vanilla Extract Deepens flavor.
  • ½ cup Vegetable Oil Can replace with melted coconut oil.
  • 2 cups Sugar Sweetens and enriches texture.
  • 4 large Eggs Binds ingredients and aids in leavening.
  • Pink Food Coloring Optional; add to achieve desired color.
For the Buttercream Icing
  • 1-2 tablespoons Pink Champagne Reduction Use reserved reduction from baking.
  • ½ cup Unsalted Butter Room temperature for creamy consistency.
  • 2 cups Confectioners' Sugar Sweetens and thickens frosting.
  • 1-2 tablespoons Milk Adjusts icing texture if needed.

Equipment

  • Oven
  • Cupcake Tray
  • mixing bowls
  • Mixer
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat the oven to 325°F (163°C) and prepare cupcake tray with paper liners.
  2. In a small saucepan, simmer 1 ½ cups of pink champagne until reduced to about ¾ cup.
  3. Whisk together flour, baking powder, and salt in a mixing bowl.
  4. Blend softened butter and vanilla extract until creamy; gradually add sugar and mix until fluffy.
  5. Incorporate vegetable oil and eggs, mixing until well combined.
  6. Alternate adding the dry mixture and reduced pink champagne, mixing gently until just combined.
  7. Fill each paper liner about ¾ full with batter. Bake for 18-20 minutes until tops spring back.
Buttercream Preparation
  1. Beat together unsalted butter, confectioners' sugar, pink champagne reduction, and milk until smooth.
  2. Adjust consistency with more milk or sugar if necessary.
  3. Once cupcakes are completely cool, frost with buttercream using a piping bag.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 120mgSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure proper reduction of pink champagne for enhanced flavor. Avoid overmixing for light cupcakes.

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