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Rosé Champaign Cupcakes

by Nick Makrides
Published: Last Updated on

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!

Rosé Champaign Cupcakes

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!

N x

Rosé Champaign Cupcakes

Rosé Champaign Cupcakes

Ombre rose champagne flavoured vanilla cupcakes with rose water flavoured buttercream, topped with pink sprinkles.

Serves 20

3.7 from 3 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Course: Dessert
Cuisine: American
Calories: 128kcal
Author: Nick Makrides

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) plain all-purpose flour
  • 1 1/4 cups (265 g) caster superfine sugar
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (113 g) unsalted butter softened
  • 2 (2 ) large eggs
  • 1 1/2 cups (375 ml) rosé champagne
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract or vanilla bean paste
  • 2 tbsp (2 tbsp) rose water essence for batter

Frosting


Learn How To Make it! [VIDEO]


Instructions

Cupcakes

  • 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.

Notes

These cupcakes can be stored in an airtight container for up to three days.
Rose water can be purchased at any middle eastern grocer
Can substitute the rosé champagne with apple soda or alcohol free cider. You can also replace it with milk and add rose essence instead if you don’t want to use alcohol. :0)

Nutrition

Calories : 128kcal
Carbonhydrates: 17g
Protein: 2g
Fat: 6g
Saturated Fat: 5g
Trans Fat : 1g
Cholesterol: 1mg
Sodium: 123mg
Potassium : 24mg
Fiber: 1g
Sugar : 1g
Vitamin A: 1IU
Calcium: 40mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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8 comments

Grace June 18, 2021 - 2:40 am

Missing the measurements for the rose’ champagne from the recipe

Reply
Nick Makrides June 19, 2021 - 12:47 am

Hi Grace! (love your name btw) Sorry about that! I appreciate you commenting and letting me know. I have fixed the ingredients list 🙂 N x

Reply
Marilize Erasmus June 18, 2021 - 3:18 pm

1 star
There is no measurements for the champagne?

Reply
Nick Makrides June 19, 2021 - 12:46 am

Hi Marilize! So sorry about that! Just added it to the ingredients list. Thanks so much for letting me know! N x

Reply
Steph Delaney June 18, 2021 - 8:32 pm

It doesn’t say how much champagne to add??

Reply
Nick Makrides June 19, 2021 - 12:45 am

Sorry Steph! Just added it. Thanks for letting me know, I appreciate it 🙂 N x

Reply
Sophie Stewart June 20, 2021 - 4:38 pm

Is it really only .5 grams butter?

Reply
webmaster@hqbilisim.com July 27, 2021 - 5:12 am

Hi Sophie! Sorry about that! I’ve changed it to be 1/2 cup of unsalted butter. Thanks for pointing this out!

Reply

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