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Pink Champagne Cupcakes

Hello there Pink Champagne Cupcakes!


These are the perfect dessert for Valentine's Day! Don't disappoint your Valentine this year- surprise them with boozy cupcakes they'll be sure to love :)


When I lived in Denver there was a cupcake bakery that sold these and I have been craving them ever since! This is my version of their recipe, I hope you all enjoy!





Pink Champagne Cupcakes Recipe:


Yield: 12 Cupcakes

Cook Time: 1 Hr 30 Min


Ingredients:

- Pink Champagne Cupcake:

o ¼ Cup Earth Balance, Sunflower Oil, or Butter

o 1 Cup Granulated Sugar or Coconut Sugar

o 1 1/3 Cup All-Purpose Flour (You can substitute up to 3/4 cup whole wheat flour)

o ¼ tsp Sea Salt

o ¾ tsp Baking Powder

o 2 Eggs or Bob’s Red Mill Egg Replacer

o ¼ Cup Almond Milk or Whole Milk

o ¾ Cup Pink Champagne, Reduced (Save 1 Tbsp)

o 1 Tbsp Vanilla Extract


- Pink Champagne Buttercream Frosting:

o ½ Cup Earth Balance or Butter

o 1 Cup Powdered Sugar or Coconut Powdered Sugar

o 1 Tbsp Reduced Pink Champagne

o 1 Tbsp Almond Milk or Whole Milk

o 1 tsp Vanilla Extract

o ½ tsp Sea Salt

o Optional: Sprinkles or Edible Flowers


Directions:

1. Gather all ingredients & measure out. Preheat oven to 350°F.

2. In a small pot, add the pink champagne and let simmer over medium heat until it is reduced half-way. Set aside and then let cool.

3. In a medium sized bowl or stand mixer, add the ¼ cup earth balance, sunflower oil, or butter and add 1 cup granulated sugar or coconut sugar.

4. Next, cream the butter and sugar together until the consistency is smooth and creamy using the whisk attachment. In a medium sized bowl, measure out 1 1/3 cups all-purpose flour, ¼ tsp sea salt, and ¾ tsp baking powder.

5. Add the 2 eggs, ¼ cup almond milk or whole milk, reduced pink champagne, and 1 Tbsp of vanilla extract to the creamed butter and sugar, & then mix.

6. Carefully pour the flour mixture into the liquid mixture and stir using a paddle attachment or a rubber spatula until mixed together. Using a muffin tin, add paper cups or silicon cups and pour the batter into the cups ¾ of the way full.

7. Bake for 20-25 minutes until the cupcakes are slightly golden (test using a toothpick to see if batter is still wet). Let cool. (Rotate cupcakes halfway through baking for evenly baked cupcakes).

8. Prepare buttercream frosting by creaming the ½ cup butter, 1 cup sugar, 1 Tbsp reduced pink champagne, 1 Tbsp almond milk, 1 tsp vanilla extract, and ½ tsp sea salt together and whip for 4-5 minutes until light and fluffy.

9. Frost the cupcakes using a pastry bag and a star tip. You can top the cupcakes with sprinkles or edible flowers if you’d like, enjoy! :)


Tips/Tricks:

- To prevent cupcakes from “overcooking” once they are out of the oven, empty the muffin tin onto a cooling rack immediately and let the cupcakes cool.

- I prefer to not use artificial dyes when cooking and baking. Artificial/synthetic colorants and dyes are hard for the kidneys + liver to breakdown. (Hence why these are not very pink!)













Click Link Below For Recipe PDF:

Pink Champagne Cupcakes Recipe
.pdf
Download PDF • 109KB



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