{ The Life In Cupcakes }: Get Tipsy: Champagne Infused Cupcakes with Pink Champagne Buttercream Frosting

I made cupcakes yesterday for my friend Erika's Birthday Bash. I wanted it to be a suprise, but decided to tell her so I knew what flavors to make. She said 'anything but chocolate'. So what better way to CHEERS at a birthday celebration than with Champagne Cupcakes!! Her sister bought this really awesome tulip candle holder that spun it's petals around, lit up sparkles, and sang, "Happy Birthday". It was quite the show, so now I need one!

I found this great Champagne Cake recipe from All Recipes (altered as I increased the alcohol amount. hehehe), frosted with Pink Campagne Frosting from Betty Crocker, then adorned with rainbow sugar sprinkles and fondant decorations that read, "Cheer to you".

[[ You will find that I use recipes often from branded consumer food companies such as Betty Crocker and McCormick (best Red Velvet Cupcakes!). This is because I know they spend a substantial amout of money creating the best 'fool-proof' recipes that are universally delicious, usually printed on their boxes or posted on their website. And of course, for marketing's sake, they implement their branded items into the recipes. So overall, I have good faith in using these recipes when I find them. ]]

What are we waiting for? Let's get tipsy!

Champagne Cupcakes
(Makes 18 cupcakes)

2 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup unsalted butter, softened

1 1/2 cups white sugar

1 cup champagne (I used Andre's Blush Pink Champagne, only $6.99 a bottle)

3-4 drops of Pink food color (optional)

6 egg whites at room temperature* (This is important as you will whisk them to stiff peaks. I found out (the hard way) that this is best achieved with room temperature eggs. You can speed the process up by soaking them in warm water while you prepare the rest of the recipe until needed.)

1. Preheat oven to 350 degrees F. Line muffin pan with cupcakes liners.
2. In a stand-up mixer, cream together butter and sugar until very light and fluffy.
3. Sift flour, baking powder, and salt together, and then blend 1/3 into creamed mixture alternately with champagne. Add in drops of food coloring at this time.
4. In another large clean bowl, beat egg whites until stiff peaks form (images below). Start on medium speed until whites start to form bubbles. Then on high speed, beat for about 5 minutes or until peaks are stiff and maintin their 'points' when lifting the whisk out.
5. Fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites. Use spring lever ince cream scoop to fill cupcake liners.
6. Bake at 350 degrees F for 22 to 25 minutes, or until a toothpick inserted into a cupcake comes out clean.

Step #3: Blending all ingredients and adding food color.

Step #4: Making Stiff Peaks, from bubbly to stiff peaks.

Step #5: Folding egg whites into champagne batter.

Pink Champage Frosting

1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon of pure vanilla extract (I use Madagascar Bourbon Pure Vanilla Extract. Invest in the good stuff and it will pay off!)
4-5 drops of pink food color

1. Using a stand-up mixer on medium speed, cream together all ingredients until smooth. Frost cupcakes!
Then prinkle with with colorful sprinkles. CHEERS!