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Pink Champagne Cupcakes Recipe
Anyone got a recipe for champagne cupcakes?

I’m looking to make some champagne cupcakes, topped with pink icing, a strawberry and drizzled slightly with a strawberry coulis. It would be very helpful to know if anyone has some tasted recipes for strawberry coulis and for champagne cupcakes, preferably for a very soft sponge. Ultimately I’d like my cupcakes to look not dissimilar to this: http://www.sweetavenuebakeshop.com/img/blog-kiwistrawberry.jpg

Cupcake:
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup champagne
1. Preheat oven to 350F.
2. In a small bowl sift flour, baking soda and salt. Set aside.
3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
5. Slowly add in flour mixture – I do it 1/3 at a time – making sure it is fully incorporated.
6. Stir in vanilla and champagne.
7. Stir in pears.
8. Line a cupcake tin with cupcake liners.
9. Scoop an even amount of dough into each cup – I filled them to the top. You should have enough for about 24 cupcakes.
10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
11. While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired.
12. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
13. When cupcakes are completely cooled, top with frosting. Decorate if you have anything. I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.

You don’t have to put the pears.Just add pink frosting and a strawberry and you got it!

Margarine not mixing in pink champagne frosting??!!!?

I am trying to make these pink champagne cupcakes and while the cupcakes seem normal enough, it looks like my margarine is separating in the frosting. I don’t have an electric mixer so I am using a wooden spoon, but I made mint buttercream frosting like this last night and I had no issues! I keep mixing and it still looks gritty! Did I do something wrong? Should I try again or give up??

There is nothing in the frosting recipe that would cause grittiness. Did you use regular sugar instead of powdered sugar by accident?

It’s not the margarine. Margarine doesn’t cause grit.

Pink Champagne Cupcakes Recipe
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