Sunday, May 9, 2010

Happy Mother's Day!

Pink Champagne Cupcakes - A recipe I found in Cuisine at Home a year ago finally came to life. They are easy, fun, pretty and delicious. Plus, you get to drink the extra champagne with the cupcakes which makes it a real celebration.

Pink Champagne Cake or Cupcakes
2 1/2 cups sifted cake flour
2 tsp baking pwd
1/2 tsp salt
3/4 cup unsalted butter
2 cups granulated sugar
3/4 cup brut sparkling champagne
1/4 cup milk
2 tsp vanilla
3-4 drops red food coloring
6 egg whites

1/2 cup unsalted butter
1/3 cup brut champagne
5 cups sifted pwd sugar (approx.)
2-3 T cream or milk

Preheat oven 350* F. Line 2 9" cake pans with parchment or line 24-30 cupcake tins.

1. Cream butter and granulated sugar until light and fluffy, about 3 min.
Combine 3/4 cup champagne, milk and vanilla.
2. Sift together flour, baking pwd and salt.
3. Add flour and liquid mixture to butter alternately until mixed.
4. Add food coloring to desired tint of pink.
5. Beat egg whited in a separate bowl with clean beaters until soft peaks form. Fold egg whites into other mixture. Stopping as soon as the egg whites are incorporated.
6. Divide batter evenly among pans.
Bake 20 min for cupcakes, or 30 - 35 min for 9" cake pans. (2)

Mix with mixer; butter, champagne, milk and vanilla. Slowly add powdered sugar. Mix for 5- 7 minutes until mixture is light and fluffy.
Ice cupcakes or layer cake. Add sprinkles if desired.


  1. Mom, can you taste the champagne? Happy Mother's Day! You're the best baking mother I could ever ask for. I started baking because you really raised the bar with your exceptional desserts and showed me what it means to practice baking as an art and a craft that requires development of skill and intuition. What a wonderful thing to pass on.

  2. Mom!
    These are beautiful. I can't wait to try them myself. Looking forward to a carrot cake recipe too!