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Pink Champagne Cupcakes

Pink Champagne Cupcakes
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Pink Champagne Cupcakes are elegant, moist, and fluffy cupcakes infused with bubbly pink champagne and buttermilk for a tender crumb and delicate blush hue. Perfect for celebrations or a sweet indulgence, they offer a natural pink color from berry-infused champagne and pair beautifully with a variety of frostings, making each bite a festive and delightful experience.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp pinch of salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ¾ cup pink champagne, room temperature
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • Pink food coloring (optional, a few drops)

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Bring your pink champagne to room temperature for the best incorporation into the batter.
  2. Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar together until light and fluffy to create an airy cupcake base that melts in your mouth.
  3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then mix in the vanilla extract to build rich flavor and stable structure.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  5. Alternate Adding Dry Ingredients and Champagne Mixture: Mix the pink champagne and buttermilk together. Gradually add the dry ingredients and champagne mixture alternately to the butter mixture, beginning and ending with the flour blend. Mix just until combined to maintain a moist, tender crumb without overmixing.
  6. Add Optional Pink Food Coloring: If desired, mix in a few drops of pink food coloring until the color is evenly distributed for a more intense pink shade.
  7. Bake: Divide the batter evenly into the lined cupcake tin and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
  8. Frost and Decorate: Top with your favorite frosting—classic buttercream, cream cheese, or a light champagne glaze. Add sprinkles, edible glitter, or fresh berries for an extra festive touch.

Notes

  • Room temperature ingredients: Ensure butter, eggs, and champagne are at room temperature for smooth batter and even mixing.
  • Don’t overmix: Mix just until ingredients combine to avoid dense cupcakes.
  • Champagne quality: Use a dry or brut pink champagne for the best flavor without excess sweetness.
  • Test your oven: Oven temperatures vary—check cupcakes a few minutes before the end of baking to avoid overbaking.
  • Cool completely before frosting: Warm cupcakes can cause frosting to melt and slide off.

Nutrition

Keywords: Pink Champagne Cupcakes, champagne cupcakes, celebration dessert, moist cupcakes, pink cupcakes, bubbly cupcakes, party treats

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