Pink Champagne Cupcakes for Two
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 egg white
- 1⁄3 cup sugar
- 2 tablespoons unsalted butter, melted
- 1⁄4 teaspoon vanilla extract
- 1⁄3 cup plus 2 tablespoons flour
- 1⁄8 teaspoon baking soda
- scant 1/8 teaspoon baking powder
- 1 pinch salt
- 2 1⁄2 tablespoons pink champagne
- 2 tablespoons sour cream (greek yogurt)
- 1 small drop pink food coloring (I used Americolor Soft Pink gel)
-
Pink Champagne Frosting
- 1⁄4 cup unsalted butter, softened
- 1 - 1 1⁄2 cup powdered sugar, sifted
- 2 -3 teaspoons pink champagne
- 1 small drop pink food coloring
directions
- Preheat oven to 350 degrees F. Line a cupcake pan with 4 liners.
- In a medium bowl, whisk together the egg white and sugar until completely combined. Slowly drizzle in the melted butter while whisking, and mix until combined. Mix in the vanilla extract.
- Add the flour, baking soda, baking powder, and salt to the bowl. Whisk together until fully incorporated.
- Add the champagne and sour cream, and whisk until fully mixed. Using a toothpick, place a small drop of pink food coloring and mix. Add more until desired color is reached.
- Evenly divide the batter between the 4 cupcake liners. Bake 16-20 minutes, or until toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Frosting:
- In a medium bowl, beat butter and 1 cup of powdered sugar together using a hand mixer. When combined and fluffy, add 2 teaspoons champagne and mix until combined. If the frosting is too stiff, add more champagne. If the frosting is too runny, add more powdered sugar. Using a toothpick, place a small drop of pink food coloring and mix. Add more until desired color is reached.
- Frost cupcakes as desired.
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RECIPE SUBMITTED BY
Lavender Lynn
United States