Happy New Year!
Well, it doesn’t have to be New Year’s Eve to make these luscious Pink Champagne Cupcakes!
Engagement Party, Bridal Shower, Job Promotion?
Really any occasion that calls for celebrating in a big way~ these cupcakes are for you!
I love to ring in the New Year with them though, since New Year’s Eve tends to warrant parties that have flare in the style of cocktails and black ties.
Complete with sparklers these little cakes will make a grand entrance and a night to remember!
Just do it close to midnight and the smoke alarm will become part of the festivities and all the noise making! LOL
I love the lightness of the whipped cream paired with this super light delicate cupcake.
I have used Swiss Buttercream too and it is also great!
It is really your preference but keep in mind whipped cream must stay refrigerated and buttercream is often friendlier in party situations if you plan to leave these out on the table for any length of time.
You can bake this batter into cake layers too. The entire recipe here will make 2- 8″ layers
**I doubled the recipe below from what you saw me make on the video!
**And for those who want to attempt this with Sprite ~ take out ½ cup (100g) sugar
Preheat oven to 350° F
*For non- alcoholic version you can use a non-alcoholic sparking wine
Please be very careful using sparklers indoors
If you want to make this into a layer cake, divide the batter evenly between 2 - 8" pan greased with a parchment paper liner
- Cake Flour 3 cups (360g)
- Baking Powder 1½ teaspoons (7g)
- Baking Soda ¾ teaspoon (4g)
- Salt ¼ teaspoon
- Unsalted Butter 12 Tablespoons (168g)
- Granulated Sugar 1¾ cup (350g)
- Egg Whites Large 6 (180g)
- Vanilla Extract 1 teaspoon
- Champagne 1½ cups (360ml)
- *Optional Pink Gel Paste Food Color 4 drops or to your liking
- Cream the butter and sugar with the paddle attachment on medium to high speed until light and fluffy, about 5 minutes.
- Slowly add the egg whites and vanilla while mixing on low-medium speed. Be sure to allow each portion to mix in fully before adding more.
- Add the food color.
- Add the sifted flour, baking soda and baking powder and salt all at once, mix on low to incorporate well.
- Slowly add the champagne while mixing on low speed just until incorporated.
- Fill cupcake liners half way full and bake immediately in preheated oven at 350° F for approximately 18-20 minutes or until they spring back when gently pressed in the center
- Cool completely at room temperature and then ice with your choice of Swiss buttercream or Whipped Cream
Iced cupcakes will stay fresh for up to 2 days at room temperature, but if you ice them with whipped cream, they must be refrigerated.
Read all about What is Cake? to understand how cakes made with butter react in the refrigerator versus cakes made with oil, this will help you determine what icing you will prefer to use.