Pink Champagne Cupcakes and Sipper

PinkCham (7)I saw a cake recipe on Hungry Mum’s blog and was anxious to try it.  She made a big, beautiful two-layer cake, but my daughters and I try to have smaller portions of dessert and I adapted the recipe somewhat to make 12 small cupcakes.  I just used a grocery store variety of champagne and I’m sure the flavor would be even better with a good quality bottle.  We all enjoyed the little pink cupcakes with just a swirl of frosting.  I changed the frosting a bit because I didn’t have time to let it chill for an hour as the original recipe suggested.

PinkCham (1)

MY PINK CHAMPAGNE CUPCAKES AND SIPPER

  • Servings: 12 cupcakes, 28 oz. sipper
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CUPCAKES
1-½ cups all-purpose flour
1-1/2 tsp. baking powder
Dash salt
4 Tblsp. butter, softened
3/4 cup granulated sugar
½ tsp. vanilla extract
3 egg whites*
1 cup pink champagne
2 drops red food coloring

FROSTING
3 Tblsp. butter, softened
1-½ cups confectioners’ or powdered sugar
Dash salt
1 Tblsp. pink champagne
1 drop red food coloring

Preheat oven to 350 degrees F.  Grease 12-cup muffin tin or insert paper/silicone liners

To make the cupcakes:
Whisk together the flour, baking powder and salt.  Set aside.

In large bowl of electric mixer beat butter and sugar until fluffy.  Add vanilla and then egg whites gradually until combined.

Mix in flour mixture alternately with champagne, ½ cup of each at a time, beginning and ending with flour.

Divide batter among 12 muffin cups (about ½ cup of batter per unit).

Bake for approximately 22-25 minutes until a tester inserted in the center of one of the cakes comes out clean.  Leave in cupcake tin for about 10 minutes, then turn onto a rack to cool.

To make the frosting:
Beat butter in bowl of electric mixer for one minute. Gradually add confectioners’ sugar, salt, champagne and food coloring, beating until smooth.  Add a bit more sugar or champagne if necessary to get the consistency you want.

When cakes are completely cool, swirl a bit of frosting on the top of each cake.  This amount of frosting is just right for 12 cupcakes.

*If you want to freeze the yolks, whisk together with 1/8 tsp. of salt, cover, label and freeze.  Remove from freezer to refrigerator overnight when you’re reading to use.  Good for recipes that need only yolks or beaten together with one or two eggs to make an omelet or scrambled eggs.

P.S.  This recipe used about half of a bottle of champagne.  This tasty drink would be a good way to use up leftover champagne.  If starting with a full bottle, there are 2-¼ cups left which can be used to make this easy and delicious Pink Champagne Sipper.

PINK CHAMPAGNE SIPPER
½ cup simple syrup (recipe below – allow to cool)
3 Tblp. orange juice concentrate
3 Tblsp. water
2 Tblsp. lemon juice
2 to 2-¼ cups pink champagne

To make the simple syrup:
In a small saucepan, combine sugar and water.  Cook over medium heat, stirring until sugar is dissolved.  Bring to a boil and cook one minute longer.  Remove from heat, pour into container and refrigerate until cool.

When syrup is cool, add orange juice concentrate, water, lemon juice and champagne.  Chill until ready to serve.  Makes 28 oz.


PinkCham (3)

Although it makes a pretty picture to have the sipper and cupcakes together, the sipper has a much stronger flavor and could be enjoyed by itself while serving the cupcakes with some lovely tea.

Pumpkin Cupcakes with Pumpkin Walnut Fudge Frosting

I adapted this recipe from one found on Veronica’s Cornucopia for Wacky Pumpkin Spice Cake.  Without eggs or milk, this recipe makes a wonderful moist, soft cake.  Veronica used a Maple-Cinnamon Glaze* on her cake but I wanted to use a Pumpkin Walnut Fudge Frosting I had recently developed.  I cook the pumpkin puree over low heat for 2 minutes to keep it from tasting grainy.  This frosting made the cupcakes extra-delicious and rich.

PUMPKIN CUPCAKES WITH PUMPKIN WALNUT FUDGE FROSTING

  • 1-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp. cinnamon
  • ½  tsp. nutmeg
  • 1/4 tsp. ginger
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1 cup pumpkin puree
  • ¾ cup water
  • 1/4 cup vegetable oil (Canola)
  • 1 tablespoons white vinegar
  • 1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 12 cupcake sections or insert 12 paper or silicone liners.

In a large bowl mix together the flour, sugar, cinnamon, nutmeg, ginger, salt, and baking soda.

In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla.

Whisk the wet ingredients into the dry until thoroughly combined. Spoon into the 12 prepared cupcake pans…..

…. and bake for approximately 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to stay in the pan for five minutes.  If using paper or silicone liners, leave in liners and remove to a rack to cool for five minutes.

After five minutes, remove the cupcakes from the liners and allow to cool completely on a rack.

Yield:  12 cupcakes

When the cupcakes are cool, frost with rich Pumpkin Walnut Fudge Frosting:

PUMPKIN WALNUT FUDGE FROSTING

  • ¼ cup pumpkin puree
  • 1 Tblsp. butter
  • 1 Tblsp. evaporated milk, undilulted
  •  ½ tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground ginger
  • 2 cups powdered sugar
  • ½ cup coarsely chopped walnuts

In a medium pan, place the pumpkin and cook over medium low heat (#4 on my electric range gauge) for 2 minutes, stirring constantly.  A non-stick pan is helpful to keep the pumpkin from scorching.  Add butter and evaporated milk and continue to cook over medium low heat until butter is melted.  Remove from heat and whisk in spices and powdered sugar until smooth.  Stir in nuts.  Cool.  Spread on tops of cooled Pumpkin Cupcakes.  Enough frosting to generously cover 12 cupcakes.

*Veronica’s Maple-Cinnamon Glaze (enough for 12 cupcakes)
½ cup powdered sugar
2 Tblsp. real maple syrup
1/2 teaspoon vegetable oil
1/4 teaspoon cinnamon

Mix all ingredients together until smooth.  Drizzle over cupcakes.