This is the perfect, light, and fluffy cupcake made delectable and fancy with an infusion of sparkling wine. Delicate and moist, enriched with rosé, these beautiful cupcakes will delight any occasion.
It can be difficult finding a moist, buttery champagne inspired cake, but this one uses a lot of butter and a brushing of simple syrup to keep it light and delicate—just like champagne!
WHY YOU’LL LOVE THIS RECIPE
- Easy to bake and decorate
- Super delicate white cake flavored with rosé
- Super moist texture
- Show stopping decorations
- Perfect for special occasions
This recipe uses my Pink Champagne Buttercream to decorate the cupcakes. It is made with butter, powdered sugar, and a generous amount of concentrated rosé wine. Vanilla Buttercream or Swiss Meringue Buttercream can also be used, but the pink champagne buttercream will give these cupcakes a kick of rosé flavor.
If you do not want to use rosé, you can use any sparkling wine, Moscato, or prosecco. Be sure to use a wine you love to drink so that you’re sure to love the cake. When I don’t want to break the bank, I love to use Simpler Wines rosé from Trader Joe’s. It is very affordable and tastes wonderful.
MORE RECIPES LIKE THIS
- Pink Champagne Buttercream
- Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Cut-Out Sugar Cookies
- Royal Icing
- Valentine’s Day Cookies
- Vanilla Cupcakes
- Vanilla Buttercream
- Best Ever White Cake
- Chocolate Covered Strawberries
- Amaretti Cookies
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Cupcake baking pan
Hand mixer or stand mixer
Large, medium, and small mixing bowls
Assorted piping tips and piping bags
Pink Champagne Cupcakes
- 2 extra large eggs
- 1/3 cup (85ml) milk
- 2/3 cup (170g) sparking wine
- 1 cup (250g) rosé wine, or sparkling wine
- 1 tsp vanilla extract
- 2 cups (200g) cake flour
- 1 cup (200g) granulated sugar
- 2 tsp (10g) baking powder
- ½ tsp salt
- ½ cup (120g) unsalted butter, room temperature
- 2 drops pink food coloring
- simple syrup for brushing
- 32 ounces champagne buttercream
- edible glitter sprinkles
- 6 strawberries, halved
Make the concentrated wine
In a small sauce pan, bring the rosé or sparkling wine to a simmer.
Simmer down the wine until it reduces in volume by half (25 minutes). You should have 1/3 cup of wine or 85ml.
Place the concentrated wine in a heat resistant container and chill it in the freezer for 5 minutes to cool down.
Make the cupcakes
Preheat oven to 350°F (177°C).
In a large mixing bowl, whisk together the egg whites, milk, concentrated wine, food coloring, and the vanilla extract.
In another large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.
While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter a third at a time, 20 seconds at a time.
When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.
Line a 12-count cupcake tray with 12 jumbo cupcake liners. Fill each line 2/3 high with cake better.
Bake the cupcakes in the middle of the oven for 30 to 35 minutes or until the cupcakes are light pink and a toothpick runs clean when probed into the middle of the cupcakes.
Brush a thin layer of simple syrup over the cake and allow the cake to cool completely before serving or frosting.
Decorative the cupcakes
Decorate the cupcakes
Allow the cupcakes to cool completely. You can place them in the freezer for 20 minutes if you are short on time.
Using a spatula or a piping bag with an open or star tip, ice each cupcake with Swiss Meringue Buttercream, or your choice of buttercream
Top your cupcakes with edible glitter sprinkles
Add strawberry halves to the tops of each cupcake.