Sunday, February 2, 2014

Pink Parisian Cupcakes

I found this recipe for Pink Champagne Cupcakes on Tattooed Martha's website.  They were perfect for the "Evening In Paris" party theme I was working with last weekend!

I changed up the recipe a little bit, as you will see if you compater Martha's with mine side by side, and I they were a HIT!!!

So, here is my version:

Pink Champagne Cupcakes with Pink Champagne Icing


(Makes 12 Cupcakes)

1 Cup Sugar
1 3/4 Cups All Purpose Flour
½ Cup Unsalted Butter, Softened
2 Large Eggs
1 tsp. Clear Vanilla Extract (make sure it’s clear so it doesn’t darken your cupcakes)
1 tsp. Almond Extract
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. Salt
½ Cup Sour Cream
½ Cup Pink Champagne
3 – 4 Drops of Red Food Coloring (add drop by drop and mix until you get the shade you like, cupcakes will darken while baking)

½ Cup Unsalted Butter, Softened
5 Cups Powdered Sugar
½ Cup Pink Champagne
1 tsp. Clear Vanilla Extract
1 tsp. Almond Extract
3 – 4 Drops Red Food Coloring (add drop by drop and mix until you get the shad you like)
Edible sugar pearls, sprinkles, or decorative picks (optional)

Preheat oven to 350 degrees F and line cupcake tin with cupcake liners.
1.     In a large bowl, cream together sugar and butter until fluffy.  

  .   Add eggs, vanilla and almond extracts and mix well.
3.     In a separate bowl, whisk together flour, baking soda, baking powder, and salt. 

4.     In a THIRD bowl whisk together sour cream, champagne, and red food coloring. It should look a little like Pepto-Bismol! 

5.     Slowly add champagne mixture and flour mixture in to sugar and eggs.  Alternate between the flower and the champagne as you are adding it to the butter and sugar mixture and mix slowly so your batter doesn’t get too thick. 

6.     Fill cupcake papers 2/3 full. 

7.     Bake 10 – 15 minutes or until a toothpick inserted in the center comes out clean. 
8.     Place on a cooling rack for 10 minutes.  Pop cupcakes out of the pan and let them finish cooling on the rack for another 10 minutes. 

While waiting for the cupcakes to cool, you can make the icing. 
 . .    In a large bowl, cream together butter and sugar. 

2.     Add champagne and mix well. 
3.     Add Vanilla and Almond Extracts and mix.
4.     Add Red food coloring and mix.
5.     Whip on high until very fluffy.

Put in a pastry bag fitted with a large star tip and decorate cupcakes.  

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