In college, I was pretty obsessed with baking. I even started a tiny dessert catering business where I baked treats and created pretty dessert bars for parties. Now, that I’m in the “adult world” with full-time employment, I don’t get to bake as much as I used to, but I sure do love me an awesome cupcake.
Since Valentine’s Day is right around the corner, I thought it be fun to share with you one of my absolute favorite cupcake recipes that would make a perfect Valentine’s treat. Wait until you try these Pink Champagne Cupcakes with Vanilla Buttercream.
The best thing about these cupcakes is the base is super light and fluffy from all the carbonated-goodness of the champagne. They aren’t as sweet as you might expect, but that’s what makes them pair so perfectly with the vanilla buttercream, which is a dense, hearty icing. Topped with a little pink candy, these cupcakes are so delicious and perfect as a treat for a special someone… even if that special someone is you! Pink Champagne Cupcakes (makes about 2 dozen)
- 2 c. plus 2 tbsp. all-purpose flour
- 1 tbsp. nonfat milk powder
- 2 tbsp. baking poweer
- 1/2 tsp. salt
- 1/2 c. butter, softened
- 1/4 c. vegetable oil
- 1 1/2 c. sugar
- 5 large egg whites
- 1 tsp. vanilla
- Pink food coloring
- 1 c. Brut Champagne
- Preheat oven to 350F. In a large bowl, whisk together the flour, milk powder, baking powder, and salt.
- In bowl of stand mixer fitted with paddle attachment, combine butter, oil, and sugar. Beat until life and fluffy in texture and color. (About 3 minutes)
- Add egg whites, on at a time, scraping sides of bowl after each addition. Add vanilla extract and pink food coloring, Combine well.
- Slowly add flour mixture, then champagne. Remove from mixer, add a drop or two of food coloring, and stir with large spatula until just barely combined.
- Pour mixture into prepared liners and tap lightly to remove excess air bubbles.
- Place into center of oven and bake for 19-21 minutes or until toothpick inserted into center of cupcake come out clean. Cool completely before icing.
- 20 tbsp. butter, softened
- 2 1/2 c. powdered sugar
- 1/8 tsp. salt
- 2 tsp. vanilla extract
- 2 tbsp. milk
- Pink food coloring, if you fancy
- Beat butter at medium-high speed until smooth. (About 2 minutes)
- Add sugar and salt. Beat until most of the sugar is moistened.
- Scrape down sides of bowl and mix until fully combined
- Add vanilla extract and milk. Beat until incorporated.
- Increase speed and beat until light and fluffy. (About 4 minutes)
- Top completely cool cupcakes with icing
I like to use an icing bag and tip for the perfect cupcake swirl, but if you want to spread the icing on with a knife, that’s awesome too! You could even dress them up with a little candy or sprinkles. Sure, it’s a little more work than just using a box mix and can of frosting, but, seriously, there is no match for a great homemade cupcake and icing. It takes itself. (Hah. Get it? Because it’s a cake? It takes the cake? Ok. I’m done.)
Favorite Valentine’s Day treat, GO!