With wedding season approaching I love to get a few cupcakes recipes ready that are fancy and fun for bridal showers, bachelorette parties, and rehearsals! I love this pink champagne recipe, reducing the champagne for the frosting gives it a strong flavor and it's really simple. I use Barefoot Pink Moscato Bubbly with this recipe, but any champagne or prosecco you like will work.
Enjoy!
Cake:
1/2 cup butter softened1 cup granulated sugar2 eggs1 tsp vanilla1 3/4 cups flour1/2 tsp baking soda1/4 tsp baking powder1/4 tsp salt1/2 cup sour cream1/2 cup champagne
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick.
Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.
Champagne Frosting:
1 cup plus 1 tbsp. champagne or prosecco
2 sticks of butter softened
2 1/2 cups confectioners' sugar
Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.
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