Pink Piper Champagne Cupcakes

Pink Piper Champagne Cupcakes Recipe

makes 24 standard or 48 minis


The Cupcake:  
2 3/4 cups cake flour, sifted

3 teaspoons baking powder 

1 teaspoon salt 

1 1/2 sticks unsalted butter, room temperature 
1 1/2 cups sugar 
1 cup Piper Sonoma champagne  
6 egg whites

Pink food coloring

 

1. Preheat oven to 350*F. Line standard or mini cupcake tins with paper liners.  Sift together flour, baking powder and salt.

 

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add flour mixture one third at a time, alternating with champagne and beating until each addition is incorporated. 

 

3. Whisk egg whites until sturdy, not dry white peaks form. Fold one half of eggs whites into batter with rubber spatula. Add 10 drops of pink food coloring into batter and the rest of the eggs whites. Fold until color is even throughout.

 

4. Divide batter evenly among lined cups, filling each about 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 minutes for standard cupcakes, 10 minutes for minis.

 

The Frosting:

4 egg whites

1 1/2 cups sugar

2 1/2 sticks unsalted butter, room temperature

1 cup fresh strawberries, pureed

1/4 cup Piper Sonoma champagne

Pink food coloring

 

1. Over a double boiler, bring water to a simmer and whisk egg whites and sugar until completely disintegrated. Texture should not feel grainy and will be slightly warmed.

 

2. Pour mixture into mixing bowl. With an electric mixer on medium-high speed beat until bottom of bowl is cooled. Add butter, one tablespoon at a time.

 

3. Switch to low speed, or a paddle attachment and add in strawberries and champagne. Mix well until smooth. This may take a while as mixture appears to curdle. Be patient and slowly blend until smooth.

 

To Finish:

Pipe frosting into a swirl on top of your cooled cupcakes. Serve with a glass of champagne and enjoy!

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Comments: 7

  • #1

    Carmel (Thursday, 22 July 2010 21:14)

    Loved it!!! Super yummy and loved the density of the cake...moist!

  • #2

    cherylluhrs@cs.com (Tuesday, 28 December 2010 17:43)

    champagne cupcakes

  • #3

    Colleen (Sunday, 02 January 2011 16:46)

    I love these! I made them for NYE and they were a hit!! I can’t wait to try more of the recipes you have posted!

  • JimdoPro
    #4

    Cassie Piper (Wednesday, 05 January 2011 00:15)

    Glad to hear! This is my favorite cupcake, and a great recipe for NYE :)Thanks for the feedback Colleen.

  • #5

    Caitlin (Friday, 14 January 2011)

    The cupcakes turned out perfectly, but unfortunately the icing did not. I did everything just as the directions said and I ended up with very runny icing that would not thicken no matter what I tried. Any advice?

  • #6

    Cassie (Thursday, 20 January 2011 19:06)

    Hi Caitlin! I had a lot of trouble with the frosting my first time too! It takes a while for the egg and sugar mixture to cool down, but make sure it is before you start adding the butter. Then it takes awhile to slowly add in the butter, one tablespoon at a time. If you're lucky enough to have a stand up mixer, just be patient. You may see the frosting start to curdle but switching your mixer to low will help smooth it out. Good Luck!

  • #7

    ashleygbell (Saturday, 31 December 2011 17:27)

    Cassie, you are a true baking genius! I just made these for NYE and they were a HUGE hit!

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