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Pink Champagne Cupcakes with Gold Sprinkles

A single, beautifully frosted Pink Champagne Cupcakes with Gold Sprinkles, featuring pink frosting and edible gold flakes.
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Bake moist cupcakes flavored with pink champagne and top them with a light champagne buttercream and edible gold sprinkles for an elegant dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pink champagne, reduced to 1/4 cup
  • 1/4 cup milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup pink champagne (for frosting)
  • 1/4 teaspoon pink food coloring (optional)
  • Edible gold sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small saucepan, gently simmer 1/2 cup pink champagne until it reduces to 1/4 cup liquid. Let it cool completely.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/4 cup reduced champagne and the milk. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the powdered sugar, alternating with the 1/4 cup pink champagne. Add food coloring if using. Beat until light and fluffy.
  10. Once cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
  11. Immediately sprinkle the tops generously with edible gold sprinkles before the frosting sets.

Notes

  • To reduce the champagne, simmer it over low heat until the volume decreases by half. This concentrates the flavor and cooks off most of the alcohol.
  • For a sturdier frosting, use a champagne reduction instead of straight champagne in the buttercream recipe.
  • Apply gold sprinkles immediately after frosting so they adhere well.

Nutrition

Find it online: https://spoonswirl.com/pink-champagne-cupcakes-gold-sprinkles/