Description
These celebration-ready cupcakes use a reduced pink sparkling wine to give both the cake and the frosting a subtle, grown-up sparkle. They’re straightforward to make and look gorgeous with a pale pink swirl on top.
Ingredients
Cakes
- 1½ cups pink champagne (see note)
- 2 2/3 cups all-purpose flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup salted butter, at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- pink gel food coloring (as needed)
Champagne Buttercream
- 1–2 tablespoons reserved champagne reduction
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ (powdered) sugar, sifted
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (or as needed for consistency)
Instructions
Prepare the champagne reduction
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Pour 1½ cups of the pink sparkling wine into a small saucepan and bring to a gentle simmer over medium heat. Let it bubble away until the volume shrinks to about ¾ cup (roughly 6–8 minutes). Remove from the heat and let it cool completely. Set aside 1–2 tablespoons of this reduction for the frosting; the rest will be used in the batter.
Make the batter
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Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
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In a bowl whisk together the flour, baking powder and salt; set that dry mix aside.
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In a large mixing bowl, combine the room-temperature salted butter and the vanilla. Using an electric mixer, work them together until the butter is soft and spreadable.
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Add the sugar, then the oil and the eggs, mixing until everything is homogenous.
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Reduce the mixer speed and add the dry ingredients and the cooled champagne reduction alternately — a little flour, then some liquid, repeating until both are fully incorporated. Scrape the bowl sides occasionally. Fold in a tiny amount of pink gel until the batter reaches your desired hue.
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Spoon the batter into the prepared liners, filling each about three-quarters full. Bake 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool the cupcakes on a rack.
Make the buttercream
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In a clean bowl, beat the softened unsalted butter until smooth. Add the sifted confectioners’ sugar in batches, then beat in the vanilla and 1–2 tablespoons of the reserved champagne reduction. Add milk a little at a time to reach a pipeable texture. Taste and adjust — add a touch more reduction if you want a stronger champagne note, or more sugar to stiffen the frosting.
Finish
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Once the cupcakes are fully cool, pipe or spread the buttercream on top. Decorate with sprinkles, edible pearls, or a tiny drop of extra reduction if desired.
Notes
- Reducing the champagne concentrates flavor and removes most of the alcohol; reserve a small portion for the frosting before mixing the larger quantity into the batter.
- Use gel food coloring so you don’t thin the batter. A little goes a long way.
- Let cupcakes cool completely before frosting — warm cakes will make the buttercream slide.
- Store frosted cupcakes in the fridge for up to 3 days; bring to room temperature before serving for the best texture.
Nutrition
- Calories: 274kcal
- Sugar: 27g
- Sodium: 70mg
- Fat: 13g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 48mg