Pink Champagne Cupcakes

I got the idea for this recipe from a Betty Crocker cupcake book, but it calls for a box of cake mix (Betty Crocker, of course), and I prefer to avoid boxed mixes. So I experimented with two different homemade cake recipes (a buttermilk cake and a yellow butter cake). The yellow butter cake won as the better cake to mix with the champagne (the buttermilk cake was a bit too dense). So here's the combo that worked out best:

12 tablespoons unsalted butter, softened

3/4 cup plus 2 tablespoons sugar

3 eggs, beaten

1 teaspoon pure vanilla extract

1 1/3 cups all-purpose flour

3 teaspoons baking powder

3 - 6 tablespoons champagne (okay, I know this seems like a drastic variance, but it depends on how moist the batter is before you add it in, as well as how much of a champagne flavor you want. The alcohol will cook out, but it's still nice to have some of that flavor left when the cupcakes come out of the oven - so just experiment with the amount of champagne and see what happens!) 

Also: you don't need high-quality champagne for this recipe (score!)

Preheat oven to 350 degrees (325 for dark pans).

Cream together butter & sugar until light and creamy. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the mixing bowl from time to time. Add the vanilla.

Sift together the flour and baking powder and add to the mixture in two batches. Stir in the champagne. Mix until smooth.

Fill cupcake tins 2/3 full and bake in preheated oven for 12-15 minutes (or until toothpick is inserted and removed clean).

FROSTING:

1/2 cup butter, softened

4 cups powdered sugar

1/4 cup champagne

1 teaspoon vanilla

4-5 drops red food coloring (I use some awesome coloring gels, so a tad of pink works well)

In medium bowl, beat ingredients with electric mixer on medium speed until smooth. Frost cupcakes, and sprinkle with pink sugar and pearl sprinkles.

(You can also add some drops of food coloring to the cupcake batter, but I opted not to).

These cupcakes are awesome. Just be aware that while the champagne cooks out of the cupcakes, but not of the frosting. There is only a minimal amount, so don't worry about "eating and driving" but I would recommend not making these for children.

Also, just another helpful hint: if you like to eat the batter, remember that the champagne is not cooked out of that, either:

 

Please eat responsibly! :-)