Pink Champagne Cupcakes with Strawberry Champagne Frosting #sundaysupper
Pink Champagne Cupcakes with Strawberry Champagne Frosting #sundaysupper might be just the hor d'oeuvre you are searching for. This recipe makes 24 servings with 245 calories, 3g of protein, and 8g of fat each. For 41 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Daily Dish Recipes requires food coloring, confectioners' sugar, cake flour, and champagne. This recipe is typical of American cuisine. It can be enjoyed any time, but it is especially good for new year eve. 49 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 33 minutes. Overall, this recipe earns an improvable spoonacular score of 8%. Pretty in Pink Strawberry Champagne Cupcakes, Champagne Cupcakes With Sweet Champagne Buttercream Frosting, and Pink Champagne Cupcakes are very similar to this recipe.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 18 minutes
Ingredients:
3 t. baking powder
1 c. butter, softened
3 c. cake flour
¾ c. pink champagne
3 T. pink champagne
3¼ c. confectioners' sugar
6 egg whites
¼ tsp. Wilton pink food coloring
1½ c. granulated sugar
1 t. salt
¼ – ½ tsp. strawberry extract (to taste)
Equipment:
muffin tray
bowl
oven
ice cream scoop
muffin liners
toothpicks
wire rack
blender
pastry bag
Cooking instruction summary:
Preheat your oven to 350 degrees.Fill cupcake pan with cupcake papers.You’ll need three bowls.In one bowl, sift together the flour, baking powder, and salt. and set aside.In the second bowl, beat egg whites until stiff peaks form.In a third bowl, cream together the butter and the sugar until it’s fluffy.Keeping the third bowl in front of you, add the flour mixture and the champagne, alternating between the two in small amounts until incorporated. Make sure and scrape the sides down also.Add in the Wilton pink icing color.Fold in the whipped egg whites. Mix everything well.Fill the cupcake liners using an ice cream scoop (or about ¼ c. of batter.)Bake for about 15-18 minutes or until a toothpick inserted in the center comes out completely clean.Allow the cupcakes to cool on a wire rack.Once the cupcakes have completely cooled, mix up the icing.Beat the butter for the icing until it’s creamy.On low speed, use your mixer to slowly add the sifted confectioners’ sugar until well blended. Add the champagne and strawberry extract.Switch your mixer to high and blend for 3 or 4 minutes. Fill a pastry bag with your icing and pipe the delicious goodness.
Step by step:
1. Preheat your oven to 350 degrees.Fill cupcake pan with cupcake papers.You’ll need three bowls.In one bowl, sift together the flour, baking powder, and salt. and set aside.In the second bowl, beat egg whites until stiff peaks form.In a third bowl, cream together the butter and the sugar until it’s fluffy.Keeping the third bowl in front of you, add the flour mixture and the champagne, alternating between the two in small amounts until incorporated. Make sure and scrape the sides down also.
2. Add in the Wilton pink icing color.Fold in the whipped egg whites.
3. Mix everything well.Fill the cupcake liners using an ice cream scoop (or about ¼ c. of batter.)
4. Bake for about 15-18 minutes or until a toothpick inserted in the center comes out completely clean.Allow the cupcakes to cool on a wire rack.Once the cupcakes have completely cooled, mix up the icing.Beat the butter for the icing until it’s creamy.On low speed, use your mixer to slowly add the sifted confectioners’ sugar until well blended.
5. Add the champagne and strawberry extract.Switch your mixer to high and blend for 3 or 4 minutes. Fill a pastry bag with your icing and pipe the delicious goodness.
Nutrition Information:
covered percent of daily need
