Ingredients
Method
to make the Pink Champagne Cupcakes
- Preheat oven to 330°F
- Add the eggs, pink champagne, sour cream & red/pink food coloring (if using) in a bowl and whisk til smooth. Set aside.
- Add the cake flour, granulated sugar, baking powder & salt to your mixing bowl and stir to evenly disperse all the ingredients.
- Add the oil to the dry ingredients and beat on medium speed (level 5 on my Kitchen Aid mixer) until there are no more dry spots but the mixture is still clumpy.
- Add just enough of the egg mixture to moisten the batter (about a quarter) then mix on medium speed for a full 2 minutes.
- Scrape down the sides and bottom of the mixing bowl with a spatula then, on low-medium speed, slowly pour in the rest of the egg mixture. Continue to mix until the batter is smooth. The batter will be very thin - this is normal.
- Pour the batter for into a prepared cupcake pan with cupcake liners filling each cupcake 3⁄4 of the way.
- Bake for 18-20 minutes or until the cupcakes spring back when pressed lightly.
to make the pink champagne buttercream
- Add all the ingredients to the bowl of your stand mixer and whip until smooth. Add red/pink food coloring until desired color is achieved. If large air bubbles are present and/or excessive switch to a flat beater attachment and allow it to mix on high speed for about 20 seconds.
- To assemble the cupcakes transfer the buttercream to a piping bag affixed with your favorite piping tip and decorate the cupcakes once cooled as desired.
- Enjoy within 3 days for optimal flavor & texture.