Pink Champagne Buttercream Cookie Cups

By carvalhohm

Ingredients

• Cups:
• 1 1 to package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
• Champagne Buttercream:
• 1 1 1 cup butter, softened
• 3 3 3 cups powdered sugar
• 1/4 1/4 1/4 cup pink champagne
• 1 to 2 1 to 2 2 drops red food color
• Decorations
• White candy sprinkles, if desired

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°. Spray 24 mini muffin cups with cooking spray.

2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.

3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.

4 In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.

5 Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.

For more finished looking dessert, pipe frosting from decorating bag into cups.

Sparkling grape juice can replace champagne for nonalcoholic version of buttercream.