With Valentine's Day right around the corner, I thought I would share my super sweet {in taste & gesture} Pink Champagne Cupcake Recipe! And by "my", I mean, adapted by Sassy Mama in LA. {You may remember these pink-beauts when they made their appearance in my inaugural blog post}
The shamps not only adds a moist-meets-fluff factor from the bubbly, but using pink shamps brings just a tinge of extra of sweetness. This may sound odd...but I can almost TASTE the pink. And do you know what pink tastes like?! Sweet, sugary, angelic romance. Yep, all of that just by biting into these bitty-cakes. Now, I know what you're thinking—why would my manly-man enjoy a mouthful ofpink? Trust me, it does something to make your heart pitter-patter and melt, all at once. BUT, if your man is just u t t e r l y repulsed by eating something pink {Hi, Daddio!}, feel free to dye it black—like his soul. {Just kidding...sort of.}
What's e v e n better about adding shamps to cupcakes? The recipe doesn't call for the whole bottle—so, by all means, if the shamps is popped, pour yourself a glass!
{Don't mind if I do... Cheers!}
Hubs, wifey, fiance, gf, bf, bestie, workplace, girls' night in—whoever or whatever the recipient—pop the shamps {pour yourself a glass}, follow this recipe {sip another glass}, and get your fizzy-cake on {accompanied by that last glass}.
Pink Champagne Cupcakes {NC notes in pink!}
Makes: 18-24 Cupcakes
Total Time: Approximately 30 minutes
Ingredients
1 Box of Class White Cake Mix
1 1/4 C + 3T of Pink Champagne
3 Egg Whites
1/3 C Oil
Pink Food Coloring {drop to your likeness of pink!}
1 Container of Vanilla Frosting
Optional: frilly sprinkle decor for topping
Instructions
Preheat oven to 350 degrees.
Line 2 12-cup muffin pans with cupcake liners {Note: you may not end up using all cupcake slots}.
In a large mixing bowl, add the dry cake mix, 1 1/4 C pink champagne, egg whites and oil. This is where you have to make the decision between pink, or black {or any other color that suits your valentine's preference}—once that decision is made, add as many drops of food coloring as you'd like until the batter is coloriffic.
Now, at this point it always comes to the "mix with a mixer for 3-minutes on medium" step—yea, yea, mixer, smixer. Unless it's made from scratch, I'm not busting out the mixer. I whip out my trusty whisk or cake spatula and get in my arm workout for the day. Mix until no lumps appear, approximately 2-3 minutes {I suggest switching arms before the starting mixing arm falls off into the batter}.
Fill the cupcake liners approximately 2/3 of the way up—do NOT fill to the top or your cupcake will overflow. And that is w a s t e d champagne, people. #partyfoul
Bake for 18-20 minutes, or until a toothpick comes out clean.
While you cool your 'cakes on a wire rack, "whip" up the frosting {I use "whip" lightly, as you're really just opening a tub of ready-made icing} by transferring the contents of the container to a small mixing bowl and add in 3T of champagne. Yes, it will bubble, but it will settle as you stir - so gets to mixin'! Once combined, pop in the fridge so it thickens back up a bit while your cupcakes completely cool.
Once your cuppy-cakes are cooled, grab the icing, fancify it as you'd like {I used Wilton Tip #106}, and ice each pink fluffy mound. Optional: Top with extra decor {I used a mix of CakeMate Silver & Gold "Glitter", Wilton Pink Sparkling Sugar & Cake Mate Classic Pearls. Go big or go home!}
Now you are free to indulge in your pink champagne cupcakes {hey, if you made them for yourself, no one is judging—we're our own first & forever Valentine, right?} or package them up to pass on to your 2015 crush. Mine just so happens to be the same one as in 2014...and 2013...and all the way back to 2002 <3 Happy Valentine's Day, lovers!
