Tuesday, July 16, 2013

Pink Champagne Cupcakes

Last Sunday my mom and I hosted a beautiful bridal shower for my dear friend, L. A few months ago I had decided on a "champagne theme" for the shower; my mom (the super creative one) took my ideas and ran with them! Her favorite part about throwing showers at our house is putting together a delicious and gorgeous dessert table. She spent the last month baking and decorating cookies and cake pops, collecting sweets and treats... but the real star of the dessert table was the Pink Champagne Cupcakes!


Neither my mom or I had made Pink Champagne Cupcakes before, so we had to do our foodie research and find a recipe! This Pink Champagne Cupcake recipe is derived from a recipe from the book Booze Cakes by Krystina Castella and Terry Lee Stone. To bring out the champagne flavor more, my mom added champagne flavored LorAnn oil to the cake batter and icing (something the original recipe did not call for). We also used a sweet, pink Moscato champagne in the cake batter and icing instead of just regular champagne.

Nothing says "luxury" and "party" like these Pink Champagne Cupcakes... they are pretty, fluffy, light, sweet, and champagne-flavored! These cupcakes were the perfect centerpiece for my mom's beautiful dessert table and perfect dessert for my dear friend's bridal shower.



Pink Champagne Cupcakes
www.culinarialibris.com
adapted from the book Booze Cakes by Krystina Castella and Terry Lee Stone

Cupcakes:
3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter
2 cups sugar
1 tsp. vanilla extract
1 dram (.125 oz) LorAnn Oil, champagne flavor
6 egg whites
A few drops of red food coloring
2 cups Pink Moscato Champagne

Frosting:
3/4 cup (1-1/2 sticks) unsalted butter
4 cups confectioners' (icing) sugar
1/2 cup Pink Moscato Champagne
1 dram (.125 oz) LorAnn Oil, champagne flavor
1/4 cup milk
1 Tbsp. vanilla extract
A few drops of red food coloring


Directions:

Preheat oven to 350 F/180 C. Line a cupcake pan with 12 cupcake papers.


In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar 3-5 minutes, or until light and fluffy. Add vanilla and LorAnn oil then beat in egg whites one at a time.


Mix in food coloring. Beat in flour mixture and Champagne in three alternating additions, starting and ending with flour to prevent curdling.


Pour batter into cupcake papers (filling about 3/4 full), reserving about 2/3 of the batter.


Bake 18 minutes, or until a knife inserted in the center comes out clean.


Repeat 2 more times with the remaining batter; recipe yields 36 cupcakes.


For the frosting: 
In a mixing bowl, beat butter 1 minute.


Gradually add the confectioners' sugar, Champagne, LorAnn oil, milk, vanilla, and food coloring; beat until smooth and creamy.


Once cupcakes have cooled completely, top with frosting.


Note: We made a batch and a half of the frosting to be sure we had enough. If you are piping the frosting onto the cupcakes, I would definitely suggest the batch and a half of frosting. If you are frosting the cupcakes normally, one batch would be enough. :)


Another beautiful bridal shower, another beautiful dessert table!!! Everyone raved about the sweets and treats... especially the Pink Champagne Cupcakes!


So amazing..... great job Mom.

*Janel*




1 comment:

  1. Lovely display! I love to do champagne cakes/cupcakes. I've never tried the oil, but have made a champagne simple syrup to drizzle over the cake or cupcakes...this also gives it an extra pop of champagne flavor and helps keep the cakes so moist! (it's also very good with strawberry buttercream.) Just add a few tablespoons of strawberry puree to your favorite buttercream recipe...turns out beautiful!

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