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Pink Champagne Cupcakes


  • Author: Chocolate Covered Cheetah

Ingredients

Scale

Cupcakes

  • 1/2 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 2 eggs
  • 1/2 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 2 cups white all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup rose champagne

Frosting

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 cup rose champagne
  • 3 cups powdered sugar
  • a few drops of pink food coloring

Instructions

Cupcakes

  1. Pre-heat oven to 350
  2. In the bowl of an electric mixer, cream together butter and sugar until fluffy, about 2 minutes
  3. Add eggs 1 at a time
  4. Mix in greek yogurt and vanilla
  5. In a small bowl, whisk together flour, baking powder, baking soda and salt
  6. Alternate adding dry ingredient mixture and champagne until everything has been added and is fully combined
  7. Line a cupcake tin with cupcake liners
  8. Fill each cupcake liner 90% full with batter
  9. Bake for 20 minutes
  10. Cool completely

Frosting

  1. In the bowl of an electric mixer, cream butter
  2. Add the vanilla
  3. Slowly 2 cups of powdered sugar
  4. Add the champagne
  5. Add remaining cup of powdered sugar
  6. Mix in the food coloring
  7. Refrigerate at least 1 hour
  8. Pipe frosting on to each cooled cupcake