Pink Champagne Cupcakes

adapted from The Boozy Baker by Lucy Baker

 Yesterday was the two year anniversary of the day my husband and I made a verbal agreement to only kiss each other (see also: going steady). Yes, we are sappy and sentimental and celebrate all the month-iversaries and anniversaries. Anyway, I decided to surprise him with a little sushi (takeout) and some champagne, in the form of cupcakes (the champagne, not the sushi).

Pink Champagne Cupcakes

makes approx. 16

Ingredients:

• For the cake:
• 1 1/4 cup all-purpose flour
• 1 cup cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 10 Tbs (1 stick plus 2 tbs) unsalted butter, softened
• 1 cup sugar
• 2/3 cup pink champagne (I used Barefoot Pink Moscato Champagne)
• 5 large egg whites
• red food coloring
• For the buttercream frosting:
• 1 stick unsalted butter, softened
• 3 to 4 cups powdered sugar
• 1 Tbs milk
• 3 Tbs champagne
• red food coloring

Preheat the oven to 350°F. Line a cupcake pan with cupcake paper baking cups. 

To make the cake,  whisk together the all-purpose flour, cake flour, baking powder, and salt in a medium bowl.

In a large bowl, beat the butter with the sugar until light and fluffy, about 2 minutes. Alternately add the flour mixture and the champagne to the butter mixture, beginning and ending with the flour, and beating well after each addition. At this point, if you want the actual cupcakes to be pink, you can add about 3 drops of red food coloring to the batter until it turns a light pink color.

In another large bowl, beat the egg whites with an electric mixer until stiff peaks form. Whisk a generous spoonful of the beaten egg whites into the champagne batter to lighten it. Then carefully fold the remaining egg whites into the batter with a spatula. 

Pour approximately 1/4 cup of the batter into each cup and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Drink a glass of that champagne while you wait for the cupcakes to bake. This step is not required, but highly recommended. 

Let the cupcakes cool for about 15 minutes in the pan, then remove them and allow to cool completely on a baking rack before frosting.

To make the  buttercream frosting, combine the butter and 2 cups of powdered sugar in a medium bowl. Beat with an electric mixer until smooth and creamy, about 3 minutes. Beat in the milk and champagne. With the mixer running, gradually add 1 to 2 more cups of powdered sugar until the buttercream is thick and creamy. Then add a few drops of red food coloring to tint the frosting pink, as well, if desired. 

Mine are very, very barely pink

These are a big hit with the grown-ups in this house, and I could see these being cute for a bridal shower or bachelorette party as well.  Or just whenever, because I don't know about you, but I don't particularly need a special occasion for champagne. Or cupcakes.