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:
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