Manageability – No fuss from me.
Light and sweet. Easy and fun. Tasty, tempting, and binge-worthy. All of these describe both my current addiction to 90 Day Fiance, and these Pink Champagne Cupcakes from Fantabulosity.
No real important notes about this recipe, which is a win because these cupcakes are absolutely dynamite, and you’ll have plenty to pass around. The recipe does have you simmering champagne, which took a little longer than 8 minutes for us, but it’s worth it, because it comes through with just a hint in the fluffy and light batter. Plus butter cream? The perfect consistency to go with the cake. Guys, this was so good I had to bust out my mini bunt cake pan. My coworkers were happy.
But seriously, can we talk about how Jihoon totally lied to Deavan about having a job, and she’s about to fly to Korea with her kids and he’s going to totally get busted! Unreal.
Ingredients
- 1 1/2 cups pink champagne or sparkling wine, divided
- 1 stick salted butter room temperature
- 1 tbsp vanilla extract
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 2 2/3 cups all-purpose flour
- 1/4 tsp salt
- 4 large eggs
- pink food coloring (or blood from a pixie/sprite)
Pink Champagne Buttercream Frosting
- 1-2 tbsp reserved pink champagne reduction
- 1/2 cup unsalted butter room temperature
- 2 cups confectioners sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk as needed for desired consistency
- Silver and gold sparkling sugar as desired, or real silver and gold silvers because you’re rich
Instructions
- Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside.
- Open the bottle and measure out 1 1/2 cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. This may take a minute, but it’ll be ok. Read a book or something. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.
- In a small bowl, measure and whisk together flour, baking powder, salt and set aside.
- In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy
- Add sugar, vegetable oil and eggs. Continue mixing until combined.
- Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work. Yeah, that’s it. You know what you’re doing.
- Fill cupcake liners ¾ full and bake for 18-20 minutes.
Pink Champagne Buttercream Frosting
- In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add milk as needed to reach desired consistency.
- There is no step two.