Description
Light and effervescent Pink Champagne Cupcakes, perfect for celebrations and special occasions.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup champagne reduction
- 1/2 cup unsalted butter, softened
- 1-2 drops pink food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together the flour and sugar in a large bowl.
- In a saucepan, reduce champagne until thickened, and allow it to cool.
- Mix in the cooled champagne reduction, butter, and pink food coloring into the dry ingredients.
- Pour the batter into the prepared cupcake liners, filling them about two-thirds full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- Prepare the champagne buttercream and frost the cooled cupcakes generously.
Notes
For added elegance, garnish cupcakes with edible pearls or fresh berries. Store unfrosted cupcakes at room temperature for up to 48 hours or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American