Pink Champagne Cupcakes with Pink Champagne Buttercream

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1 drops Pink food coloring
  • 4 cups Powdered sugar
  • 1 Raspberries and sprinkles, Fresh
  • 1/2 tsp Vanilla extract
  • 1 box White cake mix

• Oils & Vinegars

  • 1/3 cup Vegetable or canola oil

• Dairy

  • 3/4 cup Butter
  • 1/2 cup Buttermilk
  • 3 tbsp Heavy cream

• Beer, Wine & Liquor

  • 15/16 cup Pink champagne

Found on thedomesticrebel.com

Description

Ingredients

• FOR CUPCAKES:
• 1 box white cake mix
• ¾ cup pink champagne (also known as sparkling rose. I used the kind by Chandon Winery, but whatever you prefer will work)
• ½ cup buttermilk
• ⅓ cup vegetable or canola oil
• 3 egg whites
• FOR FROSTING & GARNISH:
• ¾ cup butter, softened
• ½ tsp vanilla extract
• 3-4 Tbsp heavy cream
• 3-4 Tbsp pink champagne
• 4 cups powdered sugar
• 1-2 drops pink food coloring
• Fresh raspberries and sprinkles (I used a pink sparkling sugar) for garnish

Directions

• Preheat oven to 350 degrees F. Line 2 muffin tins with 16 paper liners; set aside.
• Beat the cake mix, champagne, buttermilk, oil, and egg whites together with an electric mixer for 2 minutes or until thoroughly combined. Portion the batter evenly among the muffin tins, filling about ⅔ to ¾ths full.
• Bake for approx. 14-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
• In the bowl of a stand mixer, cream together the butter and vanilla until whipped, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. In between additions of powdered sugar, add 1 Tablespoon heavy cream and 1 Tablespoon pink champagne and beat well. After the last powdered sugar addition, beat on medium-high speed for 1 minute until fluffy and light. Beat in the food coloring, if using.
• Frost or pipe onto cooled cupcakes and top with a fresh raspberry and a sprinkling of sugar and sprinkles, if using. Store airtight in the fridge or at room temperature.
• NOTE: if frosting the cupcakes very high like I have in my photos, I suggest doubling the frosting.