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Perfect Pink Champagne Cupcakes with Gold Leaf

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These pink champagne cupcakes combine the subtle sparkle of champagne with a delicate pink hue and a touch of gold leaf, making them perfect for celebrations. They are quick, easy, and deliver a light, fluffy texture with a luxurious buttercream frosting.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120 ml) pink champagne, chilled
  • ¼ cup (60 ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 ½ cups (440 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) pink champagne, chilled (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Edible gold leaf sheets, small flakes for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a large bowl, sift together the flour, granulated sugar, baking powder, and salt. Mix well.
  3. In a separate bowl, beat ½ cup softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time to the butter, beating well after each addition.
  5. Mix in 1 teaspoon vanilla extract.
  6. Add the dry ingredients in three parts, alternating with the pink champagne and whole milk, starting and ending with the flour mixture. Mix gently after each addition to avoid overmixing.
  7. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Tap the pan gently to release air bubbles.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the frosting, beat 1 cup softened unsalted butter until creamy. Gradually add powdered sugar, alternating with pink champagne, vanilla extract, and a pinch of salt. Beat on medium-high until light and fluffy, about 4-5 minutes.
  11. Frost the cooled cupcakes using a piping bag with a star tip or a knife.
  12. Garnish each cupcake with small flakes of edible gold leaf using tweezers or a dry fingertip.

Notes

Use room temperature eggs and butter for best mixing results. Fold champagne gently into the batter to keep cupcakes moist and fluffy. Avoid overbaking to prevent dryness. Refrigerate frosting briefly if kitchen is warm to thicken before piping. Gold leaf is optional but adds a fancy touch. For dairy-free or vegan options, substitute butter and milk accordingly.

Nutrition

Keywords: pink champagne cupcakes, champagne cupcakes, gold leaf cupcakes, celebration cupcakes, easy cupcakes, party dessert

Find it online: https://chrisfeasts.com/perfect-pink-champagne-cupcakes-with-gold-leaf-easy-celebration-recipe/