PRETTY IN PINK STRAWBERRY CHAMPAGNE CUPCAKES
Provided by Food Network
Time 40m
Yield 18 to 19 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
- Sift together the flour, sugar, baking powder, and salt in a medium bowl.
- Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting.
- In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
- Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)
- While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds.
- To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.
- In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.
- Allow to cool slightly.
PINK CHAMPAGNE CUPCAKES
Make and share this Pink Champagne Cupcakes recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 32m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- 2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
- 3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- 4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Nutrition Facts : Calories 254.7, Fat 9.5, SaturatedFat 3.2, Cholesterol 10.2, Sodium 193.1, Carbohydrate 38.9, Fiber 0.2, Sugar 32.8, Protein 1.6
PINK CHAMPAGNE CAKE
Steps:
- For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
- Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
- Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
- Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
- Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
- For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
- For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
- Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
- Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
- Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
- To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.
PINK CHAMPAGNE CAKE
This is a very easy to make cake that tastes elegant! I got this out of a magazine years ago and every year i have to hunt for it so now am posting on Zaar for safe keeping. UPDATE: There used to be a white cake mix that had no oil added to it but it has since been discontinued. For the cake mix use the specified amount of oil on the cake mix box and amount of eggs. this is just to replace the water.
Provided by Jessica K
Categories Dessert
Time 1h10m
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
- Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
- Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
- Creamy champagne frosting:.
- Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
- Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
- Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
- Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
- This is excellent served the next day after being refrigerated all night so the flavors can blend!
PINK CHAMPAGNE CUPCAKES
Tiny bubbles. Beautiful cupcakes. Super easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 31 g, TransFat 0 g
More about "pink champagne cupcakes recipes"
PINK CHAMPAGNE CUPCAKES RECIPE - FOOD FANATIC
From foodfanatic.com
Author Kristan RolandTotal Time 30 minsCategory DessertsCalories 170 per serving
PINK CHAMPAGNE CUPCAKES - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
5/5 (21)Total Time 2 hrs 30 minsCategory DessertPublished 2021-01-19
- Add softened butter to mixing bowl and beat until smooth. On low speed, add the powdered sugar and mix well. Add the Champagne one tablespoon at a time. Mix until smooth. Add the frosting to a piping bag and decorate the completely cooled cupcakes. If it's warm in your kitchen, you may need to refrigerate the frosting for 10-15 minutes before using.
PINK CHAMPAGNE CUPCAKES - MAMA NEEDS CAKE
From mamaneedscake.com
4.8/5 (32)Total Time 28 minsCategory CupcakesPublished 2020-12-31
MOIST CHAMPAGNE CUPCAKES RECIPE | NEW YEAR'S PARTY FOOD IDEA
From lifeloveandsugar.com
- To make the champagne reduction used in the cupcakes, filling and frosting, add all of the champagne to a medium sized saucepan and cook over medium heat until you’ve got 1 cup remaining. Don’t boil. To measure how much champagne remains, pour into a glass measuring cup. Add it back to the pan if it needs longer to cook down. When done, refrigerate until cool. 2.
- Put the champagne reduction and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil. 4.
PINK CHAMPAGNE BUTTERCREAM FROSTING (10 MINS ... - VEENA ...
From veenaazmanov.com
- Crush the cherries slightly to bruise them. Place champagne and cherries in a saucepan on low heat. Reduce the liquid to almost 1/3 of its original quantity. Set aside covered to cool.Tip - by reducing the liquid we intensify the flavor while still keep the quantity the same.
- In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute until creamy.
PINK CHAMPAGNE CUPCAKES - VEENA AZMANOV
From veenaazmanov.com
- Crush the cherries slightly to bruise them. Place champagne and cherries in a saucepan on low heat. Reduce the liquid to almost 1/3 of its original quantity. Set aside covered to cool.Tip - by reducing the liquid we intensify the flavor while still keep the quantity the same.
- In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute until creamy.
PINK CHAMPAGNE CUPCAKES RECIPE BY DIAMOND BRIDGES
PINK CHAMPAGNE CUPCAKES + KITCHENAID CHOPPER GIVEAWAY
From blackberrybabe.com
- In a large mixing bowl, mix cake mix, oil, eggs and champagne together until all of the cake mix is moistened.
DELICIOUS PINK CHAMPAGNE CAKE RECIPE FROM SCRATCH | MY ...
From mycakeschool.com
- In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
- In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
PINK CHAMPAGNE CAKE RECIPE - THE SUBURBAN SOAPBOX
PINK CHAMPAGNE CUPCAKES - JULIE BLANNER
PERFECT PINK CHAMPAGNE CUPCAKES - FRESH COAST EATS
From freshcoasteats.com
- 1.) Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside. 2.) Open bottle and measure out 1 1/2 cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.3.) In a small bowl, measure and whisk together flour, baking powder, salt and set aside.6.) In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.7.) Add sugar, vegetable oil and eggs. Continue mixing until combined.8.) Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.9.) Fill cupcake liners ¾ full and bake for 18-20 minutes.
- In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add milk as needed to reach desired consistency.
PINK CHAMPAGNE CUPCAKES - THE SEASIDE BAKER
From theseasidebaker.com
- Preheat the oven to 325 degrees. Line two cupcake baking pans with paper liners and set aside.
- In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla, 2 tablespoons of the champagne reduction, and a few drops of pink food coloring, until smooth. Add milk, one tablespoon at a time, as needed to reach desired consistency.
PINK CHAMPAGNE CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
- In the bowl of an electric mixer, cream butter and sugar until pale and fluffy, about 3-5 minutes on medium speed. Add eggs one at a time, beating until combined after each addition. Beat in vanilla extract. In a medium mixing cup, whisk together Greek yogurt and champagne.
PINK CHAMPAGNE CUPCAKES RECIPE - POP SHOP AMERICA
From popshopamerica.com
- In a large bowl, use a hand mixer to beat together the cake mix, egg whites, champagne, and vegetable oil on low.
- Add the food dye to the mix and beat again, this time on medium for at least 2 minutes or until fully combined. The batter should have no lumps.
PINK CHAMPAGNE CUPCAKES WITH BUTTERCREAM | FROM …
From fantabulosity.com
- Open the bottle and measure out 1 1/2 cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.
PINK CHAMPAGNE CUPCAKES - THE SOCCER MOM BLOG
From thesoccermomblog.com
- Prepare cake mix according to directions on the box, using champagne or sparkling wine in place of water.
- Cream softened butter using a stand mixer or electric hand mixer. Add powdered sugar gradually, mixing as you go.
PINK CHAMPAGNE CUPCAKES - RECIPE GIRL®
From recipegirl.com
- In large bowl, use an electric hand mixer to combine the cream cheese and butter. Beat on medium speed until light and fluffy. Slowly add the sugar to the cream cheese mixture beating until light and creamy. Stir in the vanilla. Transfer the frosting to a piping bag and frost the cupcakes. Decorate with sprinkles, if desired.
CHAMPAGNE CUPCAKES WITH RASPBERRY FROSTING | HOMEMADE FOOD ...
From homemadefoodjunkie.com
- Use an electric mixer(Or stand mixer or food processor) to beat together 2 sticks of softened butter, shortening and granulated sugar.
PINK CHAMPAGNE CUPCAKES - THE COMFORT OF COOKING
From thecomfortofcooking.com
PINK CHAMPAGNE CUPCAKES WITH SUPER FLUFFY FROSTING ⋆ ...
From sometymeplace.com
CHAMPAGNE CUPCAKES WITH PINK CHAMPAGNE FROSTING
From thesitsgirls.com
PINK CHAMPAGNE CUPCAKES WITH CREAM CHEESE FROSTING
From simplyaddlove.com
PINK CHAMPAGNE CAKE RECIPE - FOOD.COM | RECIPE | PINK ...
From pinterest.com
PINK CHAMPAGNE CUPCAKES - EASY DESSERT RECIPES
From easydessertrecipes.com
VEGAN PINK CHAMPAGNE CUPCAKES - VEGAN FOOD & LIVING
From veganfoodandliving.com
COOK FOR THE CURE: PINK CHAMPAGNE CUPCAKES AND A ...
From eclecticrecipes.com
PINK CHAMPAGNE CUPCAKES | CHAMPAGNE CUPCAKES, CUPCAKE ...
From pinterest.ca
PINK CHAMPAGNE CUPCAKES | CHAMPAGNE CUPCAKES, PINK ...
From pinterest.ca
PINK CHAMPAGNE CUPCAKES - A BAJILLIAN RECIPES
From abajillianrecipes.com
PINK CHAMPAGNE CUPCAKES | PINTEREST
From pinterest.com
PINK CHAMPAGNE LAYER CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PINK CHAMPAGNE CUPCAKES RECIPE - EVER AFTER IN THE WOODS
From everafterinthewoods.com
PINK CHAMPAGNE CUPCAKES | CUPCAKES WIKI | FANDOM
From cupcakes.fandom.com
PINK CHAMPAGNE CUPCAKES - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
PINK CHAMPAGNE CUPCAKES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PINK CHAMPAGNE CUPCAKES! - TRAVELING FOR YUMMY
From travelingforyummy.com
PINK CHAMPAGNE CUPCAKES - IMBIBE MAGAZINE
From imbibemagazine.com
PINK CHAMPAGNE CUPCAKES - REAL HEALTHY RECIPES
From realhealthyrecipes.com
PINK CHAMPAGNE CUPCAKES - COOKAHOLIC WIFE
From cookaholicwife.com
PINK CHAMPAGNE CUPCAKES - SIMPLY HAPPENINGS
From simplyhappenings.com
PINK CHAMPAGNE CUPCAKES | JULIE BLANNER
From julieblanner.com
PINK CHAMPAGNE CUPCAKES RECIPES RECIPES ALL YOU NEED IS …
From stevehacks.com
PINK CHAMPAGNE CAKE – FARM TO PINES
From farmtopines.wordpress.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #for-large-groups #low-protein #cupcakes #desserts #american #oven #dinner-party #holiday-event #cakes #dietary #wedding #low-in-something #taste-mood #sweet #equipment #number-of-servings
You'll also love