Crumb Boss Pink Champagne Cupcakes

By carvalhohm

Ingredients

• 6 oz Butter Unsalted
• 6 Egg Whites
• 1 tsp Vanilla X
• 2 c Champagne
• 2 c Sugar
• 3 c Cake Flour, sifted
• 1 1/2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/4 t Salt
• Pink Food Color as needed
• Champagne 4oz
• Sugar 3T
• 8 Lg Fresh Egg Yolks
• 4 cups Buttercream

Preparation

Step 1

In mixer bowl cream butter. Add in egg whites and vanilla one at a time. Alternate dry ingredients (flour, baking powder. baking soda and salt) and champagne in three parts ending with dry ingredients. Add a little pink food coloring.

Scoop into cupcake-lined muffin tins. Bake at 325 degrees for about 10 minutes.
Yield 24(Or 3- 8″ cake layers)

Frost with Pink Zagaglione Buttercream