Rosé Champaign Cupcakes
These aromatic rosé champaign cupcakes are the perfect addition to your classy celebrations! Complete with a rose champagne vanilla flavored cupcake and topped with Fluffy Vanilla Buttercream! So classy and so beautiful!
What do rosé champaign cupcakes taste like?
The rose champagne is so delicious in these vanilla cupcakes! See below for alternatives! It’s cooked out so no, these cupcakes won’t make you drunk. It’s perfectly paired with the buttercream frosting. And in my opinion, these some of the most elegant cupcakes you can have on the dessert table of your next get-together!
I don’t drink or can’t have alcohol…
That’s ok! You can replace it with alcohol-free alternatives like alcohol-free cider or even fizzy apple juice!
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I hope you guys enjoy this floral cupcake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
Rosé Champaign Cupcakes
- 3 1/2 cups plain all-purpose flour
- 1 1/4 cups caster superfine sugar
- 3 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 1/2 cups rosé champagne
- 1/2 cup vegetable oil
- 2 tbsp Greek yoghurt or sour cream
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp rose water essence for batter
- 1 batch American Buttercream frosting
- 1 drop pink food gel
- 2 drops yellow food gel
- 1/4 cup Soft sugar pearl sprinkles
- 1/2 tsp rose water essence
- Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
- In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next combine all rosé champagne, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Split your batter into three bowls. You can either do this by eye, or by using a pair of kitchen scales.
- Add 1 drop of pink food dye in one bowl and fold gently until it’s mixed in evenly. Add three drops of pink dye into another bowl and repeat. You should have white batter, pink batter and b batter.
- Use a small scoop to scoop your batter into your cupcake tin lined with white cupcake liners. Start off with the pink batter at the bottom, then scoop the light pink, and finish off with the white batter. Your cupcake liners should be filled no more than 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
- While your cupcakes are baking and cooling you can prepare your buttercream frosting by adding the rose essence and yellow food dye to it and mixing it in until its evenly flavoured.
- To frost your cupcakes, turn your piping bag inside out and use the blunt end of a skewer to draw thin streaks of pink food dye. Turn the bag inside out again and fill with rose flavoured frosting.
- Pipe your cupcakes in a swirl motion using a 1M tip as demonstrated in the video and finish off with a sprinkle of soft sugar pearls to look like bubbles in champagne.