The only thing better than sipping on a glass of bubbly on New Years Eve, is sipping that bubbly while eating a cupcake spiked with even more bubbly!
These cupcakes, in all actuality, are a bit of a misnomer: in order to be proper champagne-cake-anything, the wine you use must come from Champagne, France — everything else that comes from outside of Champagne must legally be called sparkling wine.
But “sparkling wine cupcakes” just doesn’t have a nice ring to it. Sheesh.
Anyways, since real champagne is a little out of my price range, I just bought a pinkish, slightly sweet, sparkling wine instead.
Originally this recipe called for a couple drops of red food colouring to dye the cake batter pink, but I thought about my ingredients and decided to use a different kind of “Pink” — a fruity, off-dry, rosé wine from Austrailia.
Oh, and feel free to add the food colouring back in if it suits your fancy!
Pink Champagne Cupcakes
with Rose-Scented Frosting
*adapted from Booze Cakes
- 1 & 1/2 cups cake flour
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup super-fine (aka: castor, berry) sugar
- 1/2 teaspoon vanilla extract
- 3 large egg whites
- 1 cup rosé sparkling wine
- several drops of red food colouring (optional)
- 3/4 cup butter, softened
- 3 cups icing sugar
- 1/4 cup rosé sparkling wine
- 2 tablespoons cream
- 1/4 teaspoon rose water extract
- several drops of red food colouring
Preheat your oven to 350°F (or 175°C). Prepare a muffin tin with paper cupcake liners.
Sift together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and super-fine sugar together until light and fluffy. Beat in vanilla extract and red food colouring, if using.
Beat in egg whites, one at a time, mixing well after each addition.
Add the flour mixture and the sparkling wine to the wet batter in three alternating additions, starting and ending with flour (this will help keep the batter from curdling). Mix until just incorporated.
Spoon into individual paper liners, filling no more than two-thirds full — seriously.
Bake for 18 ~ 20 minutes, or until a cake tester inserted into the center of one of the middle cupcakes comes out clean.
Allow to cool completely before frosting!
Cream butter until light and silky looking. Gently beat in 2 cups of icing sugar.
Add champagne, rose water, and cream to the icing. Vigorously beat until completely smooth, then mix in the remaining cup of icing sugar.
Decorate your cupcakes with frosting and sprinkles — because you know it’s not really party time unless there’s sprinkles involved — then put on your fanciest outfit, tow these light and luscious cupcakes to a NYE house party, and get lots of compliments.
Not a bad way to start out the New Year! Cheers!