Pink Champagne Cupcakes (Print Version)
Light, fluffy cupcakes bursting with sweet, sparkling pink grape juice flavor. Ideal for festive occasions, offering delightful charm.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, at room temperature
07 - 1 teaspoon vanilla extract
08 - 3/4 cup sparkling pink grape juice (alcohol-free)
09 - 2 to 3 drops pink food coloring (optional)
→ Pink Champagne Frosting
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons sparkling pink grape juice (alcohol-free)
13 - 1/2 teaspoon vanilla extract
14 - A pinch of salt
15 - 1 to 2 drops pink food coloring (optional)
# How to Make It:
01 - Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Add the large eggs one at a time, ensuring each is thoroughly incorporated before adding the next. Stir in the vanilla extract.
05 - With the mixer on low speed, alternately add the prepared flour mixture and the sparkling pink grape juice to the butter mixture. Begin and end with the flour mixture, mixing until just combined. If desired, incorporate the pink food coloring at this stage.
06 - Evenly divide the cupcake batter among the prepared cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
08 - For the frosting, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, mixing thoroughly after each addition. Incorporate the sparkling pink grape juice, vanilla extract, a pinch of salt, and pink food coloring (if using). Continue beating until the frosting is light and fluffy.
09 - Once the cupcakes are completely cool, frost them generously with the pink champagne frosting using a piping bag or an offset spatula. Garnish with edible glitter or sprinkles as desired.
# Expert Hints:
01 -
- You get all the festive fizz and elegant pink hue of champagne, but in a delightfully family-friendly package.
- They are surprisingly easy to whip up, yet they always impress everyone with their delicate flavor and charming presentation.
02 -
- Never, ever overmix your cupcake batter once the flour goes in; it’s the quickest way to tough, chewy cupcakes instead of light, tender ones.
- Using room temperature butter and eggs isn't just a suggestion, it truly makes a world of difference in the texture and emulsification of your batter.
03 -
- For the silkiest frosting imaginable, always sift your powdered sugar, even if it looks fine straight from the bag—it eliminates any potential lumps.
- While any sparkling pink grape juice works, a higher quality one will lend a more nuanced and delightful flavor to both the cake and the frosting.