Pink Champagne Cupcakes | How To Make Pink Champagne Cupcakes | Valentine’s Day | Ep. 514 🧁💖

Описание: Hello and Happy Valentine’s Day my Friends, welcome to my Southern Kitchen; hope all of y’all are doing well, staying safe, and healthy!

Are you a big fan of Pink Champagne? Well I got a treat for you, today I am making Pink Champagne Cupcakes!

Moist, light and airy these just melts in your mouth and topped with a Pink Champagne Buttercream Frosting! These elegant treats will be perfect for Valentine’s Day, Weddings, Mother’s Day, New Years Eve, and Birthday parties even a Girls Night Out; everyone will love and enjoy these, full of Pink Champagne goodness!


Ellen’s Valentine’s Day recipes playlist:    • Valentine’s - Galentine’s Day Treats  


1 cup pink champagne
1 1/2 cups self rising, cake or all purpose flour
1 1/2 teaspoons baking powder (if using all purpose or cake flour)
1/4 teaspoon salt (if using all purpose or cake flour)
1 cup white sugar
1/4 cup canola or vegetable oil
1/4 cup sour cream, room temperature
2 extra large or jumbo egg whites, room temperature
1 teaspoon pure vanilla extract
2 tablespoons whole milk, room temperature
Pink food coloring

Pink Champagne Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups powdered sugar, plus pinch salt (whisked or sifted)
Pink champagne
Pink food coloring
Sugar pearls or sprinkles, for decoration (optional)

Makes 12 Cupcakes


In a medium saucepan over medium-low heat, add the 1 cup pink champagne and simmer until it has reduced to half its volume (1/2 cup) about 5 to 7 minutes (do not bring to a boil). Remove from the heat and let it cool to room temperature. Reserve 1/4 cup for the cupcake batter and 2 tablespoons for the buttercream frosting.


Preheat Oven to 325 Degrees

Line a 12-cup muffin pan with cupcake liners and set aside.

In a medium bowl, add the flour, (baking powder and salt, if using) and whisk or sift together until well combined and set aside. In a large bowl using a hand mixer, add the sugar, oil and sour cream, mix on medium-high speed until well incorporated. Scrape down the sides and bottom of the bowl as needed. Add in the egg whites and vanilla; continue mixing until well combined (continue to scrape down the sides and bottom of the bowl as needed). Reduce the speed to low, add in the flour mixture alternating with the milk (beginning and ending with flour) and mix until just combined. With the mixer still on low, slowly add 1/4 cup of the reduced pink champagne and mix until well incorporated; add in a few drops of the pink food coloring and mix until well combined. (be careful not to overmix). Continue to scrape down the sides and up the bottom of the bowl as needed. Pour the batter into the prepared cupcake liners, fill to 2/3 inch full. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and all the cupcakes to cool completely. Pipe the cooled cupcakes with the frosting using a 1M star piping tip and decorate with the sugar pearls or sprinkles as desired and enjoy!


For the Pink Champagne Buttercream Frosting

In a large bowl, using an hand mixer, add the butter and vanilla extract, cream on medium-high speed until fluffy and creamy. Reduce the speed to low, add in the powdered sugar and salt mixture 1 cup at a time, mixing until well combined (scrape down the sides of the bowl as required). Add in 2 tablespoons of the reduced pink champagne and mix until well incorporated. Add in a few drops of the pink food coloring and mix till fully incorporated. You want a pale pink color.


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