Ingredients: |
Ingredients: Cupcakes:
3 c. cake flour
3 t. baking powder
1 t. salt
⅔ c. butter, softened
1½ c. granulated sugar
¾ c. pink champagne
6 egg whites
4-5 drops red food coloring
additional pink champagne for glazing
Frosting:
3¼ c. confectioners' sugar
1 c. butter, softened
3 T pink champagne
4-5 drops red food coloring
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Directions: |
Directions:Preheat oven to 350º F. Lightly grease or line two cupcake pans and set aside. In a medium bowl sift together flour, baking powder, and salt and set aside. In a large bowl beat egg whites until stiff peaks form and set aside. In a second large large bowl, cream butter and sugar until fluffy. Alternate adding flour mixture and champagne to butter mixture until well combined, scraping sides and bottom of bowl as necessary. Add in red food coloring until pink color is attained. Fold in ⅓ of the whipped egg whites and mix thoroughly. Add in remaining egg white mixture until combined. Fill cupcake liners with ¼ c. of batter and bake for 18-20 minutes or until toothpick inserted in center comes out clean Let cupcakes cool in pan for 5 minutes, then remove and let cool completely on wire rack. Once cupcakes have cooled, gently poke 8-10 holes in cupcake using a toothpick. Using a pastry brush, glaze the cupcakes with extra champagne.
For frosting, beat butter until creamy. With mixer on low, slowly add in sifted confectioners' sugar. Once all sugar is incorporated beat on high for 3-5 minutes or until smooth and fluffy. Add in champagne and mix until incorporated. Fill a pastry bag with frosting and decorate cooled and champagne glazed cupcakes. |
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