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{VIDEO} Rosé Pink Champagne Cupcakes

Ultra fluffy, light champagne cakes topped with a luscious pink champagne frosting, and some gorgeous sparkling sugar sprinkles and sugar pearls. 



These cupcakes are so beautiful and elegant. They are perfect for any festive occasion that calls for celebrating in a big way, like Valentine's Day an Engagement Party, Bridal Shower, or New Year’s! 


 If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!




The champagne flavor is sweet and subtle in the most melt in your much, decadent and luxurious champagne frosting ever!



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Rosé Pink Champagne Cupcakes
Yield: 24 cupcakes


Ingredients

Champagne Cupcakes:
  • 1 box white cake mix, plus ingredients on back of box, replacing the water with Rosé or Pink Champagne room temperature 
  • 1/2 teaspoon almond extract
  • 2-3 drops pink food coloring, optional

Champagne Frosting (double frosting recipe for a tall swirl as shown):
  • 1 cup Rosé or Pink Champagne, plus 3 tablespoons reserved
  • 1/2 cup whole milk, more or less
  • 1/3 cup all-purpose flour
  • 1 cups (200g) granulated sugar
  • 3 drops pink food coloring, optional
  • 1 cup (2 sticks) unsalted butter, cubed and softened 
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Decorating:
  • Wilton 2D piping tip: http://amzn.to/2kGR3w2
  • white sparkling sugar sprinkles: http://amzn.to/2yTrbBZ
  • white nonpareils: http://amzn.to/2B7FUiG
  • sugar pearls: http://amzn.to/2Ba5tzK
  • Shot Tops: http://amzn.to/2CA8EwY


Directions
Champagne Cupcakes:
Preheat oven to 350° F. Line a cupcake pan with baking cups.

Prepare cupcakes according to package directions, replacing the water called for on the box, with Rosé or Pink Champagne and adding the almond extract and food coloring. Bake as directed and transfer to a wire rack to cool completely before frosting.

Champagne Frosting:
Pour 1 cup champagne in a saucepan. Simmer over medium-high heat until reduced by half (about 1/2 cup), 8-10 minutes. Pour it back into a measuring cup and add enough milk to equal back to 1 cup liquid. Add back into pot and whisk in flour, sugar and food coloring over low heat. Bring mixture to a boil, whisking constantly. Boil mixture for 1 minute, until thick and smooth (it will be the consistency of pudding). Remove from heat and transfer mixture to a shallow heatproof bowl or plate. Cover with plastic wrap, pressing the plastic wrap directly onto the surface, to prevent a skin from forming. Place in the refrigerator to cool completely, about 1 hour or freezer for 1/2 hour.

With an electric mixer, beat the butter on medium-high speed until smooth, fluffy and pale in color, about 5 minutes. Beat in vanilla and salt. Add the completely cooled pudding mixture, in 3-4 batches, beating well after each addition. Scrape down bowl. Beat in the reserved champagne. Increase speed to medium-high and beat for about 2-3 minutes until smooth, light and fluffy. 

Transfer to a piping bag fitted with a closed star tip and frost a ruffly swirl on top of cooled cupcakes. Finish with sprinkles and a shot top.