Pink Champagne Cupcakes

Recipe adapted from Booze Cakes

I’ll be honest with you, this will be short tonight. Our new puppy Maiya is not happy that I am working on the blog, her sister doesn’t want to play with her tonight and Derek is taking the Jeopardy online test. If she’s not chewing on something, she’s peeing on it, so naturally I’m a bit distracted. For those of you with children, I don’t know how you do it!

These were the first cupcakes I made from Booze Cakes and wow, they were strong! I cut the champagne in the recipe in half, but I think I could have decreased it even more. I was a little worried, but I liked the finished product more than I thought I was going to. While these weren’t my personal favorite, a co-worker declared them the best thing I’ve ever made. I think if you are a lover of champagne these would be the perfect Valentine’s Day treat to whip up for you and your sweetie. Enjoy!

Pink Champagne Cupcakes
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1 cup (2 sticks) salted butter, room temperature
2 cups sugar
1 tsp vanilla
6 egg whites
3 cups all purpose flour
3 tsp baking powder
½ tsp salt
2-3 drops red food coloring
1 cup champagne

Pink Champagne Frosting

¾ cup (1 ½ sticks) salted butter, room temperature
4 cups powdered sugar
¼ cup champagne
¼ cup milk
1 Tbsp vanilla
2-3 drops red food coloring

Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3-5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add a few drops of food coloring until the batter is the color of your preference.
Add in flour mixture and champagne in three alternating additions, beginning and ending with the flour mixture. Pour batter into cupcake liners, filling ⅔ full. Bake for 30-35 minutes, or until toothpick inserted into center comes out clean.
To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, and food coloring. Frost cupcakes once they have completely cooled. Makes 2 dozen cupcakes.

~I’m sharing this over at Recipe Swap Thursday and Sweets for Saturday~