There is nothing better than having a glass of pink champagne with a pink champagne cupcake. These deliciously pink cupcakes are a delightful addition to a tea party or even as a present to your partner this Valentine’s Day.
This is what you will need for my scrumptious Pink Champagne Cupcakes;
Ingredients for the Cupcakes:
- 140g Caster Sugar
- 120g Plain Flour
- 50g Butter (at room temperature)
- Pinch of Salt
- 50ml Pink Champagne
- 80ml Milk
- 1 Free Range Organic
- 1 ½ tsp Baking Powder
- 1 tsp Vanilla Extract
Ingredients for the Butter Cream
- 500g Icing Sugar
- 250g Unsalted Butter (at room temperature)
- 6 tbsp Pink Champagne
- Pink Food Colouring
- Set your oven to 180C and line a cupcake baking tray with paper cupcake liners.
- In a clean, dry bowl add your butter and beat continuously for 5 minutes until the butter changes from a yellow colour to a pale cream colour.
- Once this colour change occurs and the butter is smooth, add in your caster sugar and beat again until fully incorporated into the butter.
- Now, add in the eggs one at a time ensuring that each individual egg has been taken up fully by the mixture before the next addition of egg.
- Once all of the eggs have been added, add in your milk, pink champagne, vanilla extract and stir well into the mixture.
- Now, in a separate bowl add the flour, baking powder and salt, stir with a spoon.
- Now, pour your flour mixture into your wet egg mixture 1/3 at a time, ensuring that the first 1/3 is well incorporated before the next addition.
- Now all of your ingredients have been added together, spoon your batter into the paper cupcake liners until they are 2/3 full. This will leave enough space for the cupcakes to rise in the oven without any overspill. Your cupcakes will roughly be the same size, which is great when it comes to decorating them.
- Place your cupcakes in the oven and leave to bake for 20 minutes.
- Once your cupcakes are ready you will be able to insert a skewer into the centre of the cupcakes and if you can remove it without any batter left on the skewer, then your cupcakes are ready. Another way of checking if your cupcakes are ready is by placing a small amount of pressure on the surface of the cupcakes, if the cake springs back to the touch, the cupcakes are ready.
- Remove our cupcakes from the oven and leave to stand in the cupcake baking tray for 5 minutes.
- Once those 5 minutes are up, remove them from the baking tray and leave to stand on a wire cooling rack until completely cold.
- Whilst your cupcakes are cooling, this will leave you with the perfect amount of time to whip up your pink champagne butter cream
- In a clean, dry bowl add your butter and beat continuously for 5 minutes, until the colour changes from a yellow colour to a pale cream colour. This means you butter has become fully aerated.
- Now add in your icing sugar a table spoon at a time. This will require patients, DO NOT use an electric mixer at this point as your icing sugar will end up everywhere else other than in your butter cream.
- Once all of your icing sugar has been added to the butter, it may appear a little thick. Now, add in your pink champagne a tablespoon at a time, until the texture reaches the correct consistency of butter cream (you may not need to use all of the pink champagne).
- Add in your pink food colouring and mix well until the colour is pure.
- Now pipe at will onto your now cooled cupcakes.
Decorate with hearts or flowers and you have the perfect gift to give your loved one on Valentine’s Day.
Happy Valentine’s Day from all at Jennifer’s Cakes.