Pink Champagne Buttercream Cookie Cups

By jodieg

Blogger Arlene Cummings of Cooking With Sugar turns Pillsbury® Ready to Bake!™ refrigerated sugar cookies into elegant Pink Champagne Buttercream Cookie Cups that are perfect for any wedding or engagement party.

Ingredients

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

Preparation

Step 1

1 Heat oven to 350°F. 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 a more finished looking dessert, pipe frosting from a decorating bag into the cups.

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