Go Back

Pink Champagne Cupcakes

yield: 24 cupcakes
PRINT

Ingredients

For the Pink Champagne Cupcakes

  • 2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks unsalted butter, at room temperature
  • 2 1/3 cups granulated sugar
  • 3 eggs
  • 2/3 cup champagne
  • 2/3 cup half-and-half
  • 1/4 teaspoon red food coloring

For the Pink Champagne Buttercream

    (makes about 7 cups, enough for 24 cupcakes)

    • 3 cups (6 sticks) unsalted butter, at room temperature
    • 6 cups confectioner's sugar, sifted
    • 1/4 cup plus 1 tablespoon champagne
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt
    • 3 drops red food coloring

    Instructions

    For the Pink Champagne Cupcakes

    • Preheat the oven to 350 (F). Line two 12-cup muffin pans with cupcake liners and set aside.
    • In a large bowl, whisk together 2 cups cake flour, 1 1/2 cups all-purpose flour, 1 tablespoon plus 1/2 teaspoon baking powder and 1 teaspoon salt. Set aside.
    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 1/2 cups (3 sticks) unsalted butter and 2 1/3 cups granulated sugar. Beat on low speed until the mixture is smooth and creamy, about 5 minutes. Add 3 eggs one at a time, mixing well and scraping the bowl after each addition, only adding the next egg once the previous one has been fully incorporated into the batter.
    • In a liquid measuring bowl, combine 2/3 cup champagne, 2/3 cup half-and-half, and 1/4 teaspoon red food coloring. Whisk briskly for around 30 seconds.
    • With your mixer on low speed, add the flour mixture (from the 2nd step) to the sugar and egg mixture (from the 3rd step) in 3 parts, alternating with the wet ingredients (from the 4th step) in 2 parts. Mix each addition just until the ingredients are combined — do NOT overmix! Once everything has been added, use a rubber spatula to scrape down the sides of the bowl and the paddle, before paddling the mixture for an additional 30 seconds until just smooth. Let the batter rest for 15 minutes, before using a rubber spatula to stir gently before using.
    • Use a cookie scoop to fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a skewer inserted into the center of the cupcake comes out with just a few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans on a wire rack, before turning out to cool completely on the wire rack.

    For the Pink Champagne Buttercream

    • In a freestanding electric mixer fitted with a paddle attachment, cream 3 cups (6 sticks) unsalted butter. Start with the mixer at its lowest speed, before gradually increasing the speed over time and using a rubber spatula to scrape the paddle and sides of the bowl as needed. The butter is done creaming when it is light in color, perfectly smooth, and makes a slapping sound as it hits the side of the bowl.
    • Once the butter has finished creaming, lower the mixer speed to its lowest setting and add 6 cups confectioner's sugar, one cup at a time, only adding the next cup when the cup before it has been fully incorporated into the mixture. When all the sugar has been added, scrape down the paddle and the sides of the bowl using a rubber spatula. Add 1/4 cup plus 1 tablespoon champagne, 2 teaspoons vanilla extract, 1/4 teaspoon salt and 3 drops red food coloring. Continue beating at a low speed for an additional 15 seconds, before increasing the speed as high as you can without making a mess. Continue beating until the mixture is perfectly smooth, creamy, and light, about 5 minutes. Use immediately.

    Notes

    Adapted from Cupcakes and Parties