Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/4 cups pink champagne, divided
- 6 egg whites
- 4-5 drops red food coloring
- 1 pound powdered sugar
- 1 cup butter, at room temperature
- 4 tablespoons pink champagne
- 4-5 drops red food coloring
Preparation
Step 1
Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners. Set aside.
In the large bowl of a mixer, beat eggs whites with the whisk attachment until stiff peaks form.
Meanwhile, in a medium bowl, mix together flour, baking powder, and salt.
Divide the champagne into 3/4 cup and 1/2 cup.
In another large bowl, cream the 2/3 cup butter and granulated sugar. Slowly mix in 1/3 of the flour mixture, followed by 1/2 of the 3/4 cup of champagne. Add the next 1/2 of the remaining flour mixture, mixing until almost fully incorporated, followed by the remaining 1/2 of the 3/4 cup champagne. Add the remaining flour mixture and food coloring. Gently fold in 1/3 of the whipped egg whites and mix until fully incorporated. Fold in remaining egg white mixture until combined.
Divide the batter between the muffin tins, filling each cupcake liner 1/2-2/3 full of batter. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes, then remove and let cool completely on wire rack. Once cupcakes have cooled, poke 8-10 holes in each cupcake using a toothpick. Using a pastry brush, coat each cupcake with remaining 1/2 cup champagne.
In a large bowl, cream together the remaining 1 cup butter and champagne. Slowly add the powdered sugar and food coloring, mixing well until the frosting is smooth. (If too stiff add more champagne, if too runny add more powdered sugar.) Transfer to a pastry bag fitted with a decorating tip (or a Ziploc bag with the corner cut off), and decorate cupcakes.
Makes: 24 cupcakes