Sometime in the late 1700’s Miss Amelia Sims made mention of cake to be “baked in small cups” in her book American Cookery and history was made. The cupcake was born! We’ve come a long way from the heavy pottery cups Amelia was baking in. Fancy paper lined muffin tins, silicone cups, sturdy foil–nowadays cupcakes have endless, and many times designer ways to be baked off. These mini mavens even have their own shops popping up all the time.
Shops like Sprinkles and Magnolia have made cupcakes gourmet. The latest craze adds the sparkling effervescence of champagne into the mix. With a bit of the bubbly, the texture of these fairy cakes is a tad more delicate, and nothing short of delicious! If only Amelia could see us now!
Pink Champagne Cupcakes
- 2 1/4 cups all purpose flour
- 1 1/3 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup buttermilk
- 1/2 cup champagne
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 2 drops red food color(optional)
Combine first four dry ingredients in a mixing bowl. Then mix in remaining ingredients till just combined. Divide into paper-lined muffin tins. Bake at 350 for 17-19 minutes. Let cool completely before frosting.
Butter cream Pink Champagne Frosting
- 4 cups powdered sugar
- 1 stick butter (room temp)
- 2 tbsp champagne
- 1/4 tsp orange extract
- 1 drop red food color
Beat together all ingredients in a mixing bowl until light and fluffy.
Frost cupcakes and let chill in the fridge to set frosting for 1 hour.