Description
Delight in these elegant Pink Champagne Cupcakes, featuring a light and fluffy white cake infused with rosé champagne, topped with a glossy pink champagne glaze and creamy champagne buttercream frosting. Perfect for celebrations, these cupcakes offer a festive twist on a classic treat.
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 Icing
- 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: Set your oven to 350℉ (175℃) to prepare for baking the cupcakes.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix and pink champagne. Add in the vegetable oil, egg whites, and red food coloring. Stir gently until the batter is just combined, taking care not to overmix to ensure a tender crumb.
- 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 the cupcakes in the preheated oven for 10 minutes. Once done, remove from oven and let them cool. Trim any excess cake from the tops with a cake knife for an even surface. Then flip the cupcakes onto a wire rack placed over a cleanable surface.
- Prepare Glaze: Combine the powdered sugar, milk, and pink champagne for the glaze. Microwave gently until the glaze is 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 set and solidify for a few minutes.
- Make Buttercream Icing: In a bowl, cream the softened butter. Gradually add in powdered sugar, pink champagne, vanilla extract, and red food coloring. Mix until smooth and fluffy. Transfer the icing into a piping bag fitted with your preferred tip.
- Decorate Cupcakes: Pipe the buttercream onto the glazed cupcakes to create a beautiful finish.
- Chill Before Serving: Refrigerate the cupcakes before serving to set the icing and enhance the flavors.
Notes
- Use clear vanilla extract to keep the icing a pretty pink color without darkening.
- For a stronger pink hue, adjust the amount of red food coloring carefully to your preference.
- When trimming cupcake tops, save the scraps for a fun trifle or cake pops.
- The glaze should be thick but pourable; adjust with more milk or powdered sugar as needed.
- Store cupcakes in the refrigerator and consume within 2-3 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pink Champagne Cupcakes, Champagne Cupcakes, Festive Cupcakes, Rosé Cupcakes, Buttercream Frosting, Party Dessert
