Pink Champagne And Honey Cupcakes

I was feeling very feminine today, and these appealed to me!!  What is girlier than pink champagne and honey in cupcake form??

For the cupcakes

2 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup butter

1 cup honey

1/2 cups white sugar

1/2 cup champagne (the sweeter the better – go for at least a brut; extra-dry, sec, or even doux is best)

6 egg whites

4-5 drops red food coloring

For the champagne buttercream frosting

3-4 cups powdered sugar

1 cup butter, at room temperature

1/3 cup honey

1/2 teaspoon vanilla extract

3 tablespoons champagne, at room temperature, plus more for thinning if frosting is too thick.

4-5 drops red food coloring


For the cupcakes

Preheat oven to 350 degrees F. Prepare two cupcake pans with liners.

In a large bowl, cream together butter, honey and sugar until very light and fluffy. In a separate bowl, sift flour, baking powder, and salt together. Alternate adding flour mixture and champagne into the creamed mixture.

In another large bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.

Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.

For the frosting

In the bowl of your stand mixer, beat together powdered sugar, honey and butter. Mix on low until well blended, and then on medium for another 2 minutes. Add vanilla and champagne, beating on medium for another minute. Transfer frosting into a decorating bag and decorate as desired.

2 thoughts on “Pink Champagne And Honey Cupcakes

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