Pink champagne cupcakes - recipe


Pink champagne cupcakes

  • Prepare

  • Serves
    12

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the cupcakes

For the buttercream

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  1. 1

    Preheat the oven to 190°C (gas mark 5), and line a 12 bun muffin tin with muffin cases.

  2. 2

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

    For this step you'll need:

    • 40g Butter (unsalted) softened
    • 140g Unrefined golden caster sugar
    • 120g Plain white flour
    • 1½tsp Baking powder
    • Salt
  3. 3

    Put the eggs in a jug and whisk by hand. Add the milk and champagne and mix together.

    For this step you'll need:

    • 1 Egg(s) (free range)
    • 80ml Milk (whole)
    • 40ml Champagne pink
  4. 4

    Pour most of the milk mixture into the dry ingredients mixing on a low speed, then increase the mixing speed to medium, add the rest of the milk mixture and mix until smooth and thick.

  5. 5

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch.

  6. 6

    Leave to cool slightly and then place on a wire rack

  7. 7

    To make the buttercream use a hand held whisk or freestanding mixer whisk the icing sugar with the butter until mixed, then pour in the champagne, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add a few drops of pink food colouring to achieve a pale pink buttercream.

    For this step you'll need:

    • 500g Icing sugar
    • 160g Butter (unsalted) softened
    • 50ml Champagne pink
    • Pink food colouring
  8. 8

    Top the cooled cupcakes with buttercream with a palette knife or alternatively fill a piping bag and use a star nozzle to pipe onto the cupcakes. Sprinkle each cupcake with pink sprinkles.

    For this step you'll need:

    • Sprinkle decorations pink

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