Pink Champagne and Gold Leaf Cupcakes

Pink Champagne and Gold Leaf Cupcakes

One of my enduring obsessions is decorating cakes with edible gold leaf. It’s just so pretty and I’m drawn to the organic nature of its application. You probably know by now, I love a filled cupcake! I made some pink champagne pastry cream and used it to bring even more champagne flavor to the cakes.

They’re good for all celebrations – large and small! The cakes get a big dose of bubbly in the batter, and the pastry cream holds obvious fruity champagne flavor. If you’re not inclined to purchase champagne, then cream soda may be used in its place, and champagne flavoring oil may be added for a non-alcoholic version.

Source: Sprinklebakes

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Betty Crocker Pink Champagne Cupcakes

Betty Crocker Pin Champagne Cupcakes

via Betty Crocker Recipes

INGREDIENTS:

Champagne Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring

Champagne Frosting

1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring

Garnish

Pink decorator sugar crystals
Edible pink pearls

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.

3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

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