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These "Pink Parisian Cupcakes" are made with pink champagne!!! From the pink butter cream roses to the pink champagne cake inside, these will wow your guests for sure!!!

Step 1: Ingredients

Ingredients:

Cupcakes

(Makes 12 Cupcakes)

1 Cup Sugar

1 3/4 Cups All Purpose Flour

½ Cup Unsalted Butter, Softened

2 Large Eggs

1 tsp. Clear Vanilla Extract (make sure it’s clear so it doesn’t darken your cupcakes)

1 tsp. Almond Extract

½ tsp. baking soda

¼ tsp. baking powder

¼ tsp. Salt

½ Cup Sour Cream

½ Cup Pink Champagne

3 – 4 Drops of Red Food Coloring (add drop by drop and mix until you get the shade you like, cupcakes will darken while baking)

Icing

1½ Cup Unsalted Butter, Softened

5 Cups Powdered Sugar

½ Cup Pink Champagne

1 tsp. Clear Vanilla Extract

1 tsp. Almond Extract

3 – 4 Drops Red Food Coloring (add drop by drop and mix until you get the shade you like)

Edible sugar pearls, sprinkles, or decorative picks (optional)

Step 2: Creaming Butter and Sugar

Preheat oven to 350 degrees F and line cupcake tin with cupcake liners. In a large bowl, cream together sugar and butter until fluffy. Add eggs, vanilla and almond extracts and mix well.

Step 3:

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Step 4: Whisking Sour Cream and Champagne

In a THIRD bowl whisk together sour cream, champagne, and red food coloring. It should look a little like Pepto-Bismol!

Step 5: Sour Cream, Food Coloring and Champagne

This is what the finished product of whisking everything together should look like.

Step 6: Mixing All Ingredients

Using and electric mixer, slowly add champagne mixture and flour mixture in to sugar and eggs. Alternate between the flower and the champagne as you are adding it to the butter and sugar mixture and mix slowly so your batter won't get too thick.

Step 7: Filling Cupcake Papers

Fill cupcake papers 2/3 full

Step 8: Bake

Bake 10 – 15 minutes or until a toothpick inserted in the center comes out clean. Place on a cooling rack for 10 minutes. Pop cupcakes out of the pan and let them finish cooling on the rack for another 10 minutes.

Step 9: Making Icing

While waiting for the cupcakes to cool, you can make the icing. In a large bowl, cream together butter and sugar for icing. Add champagne and mix well. Add Vanilla and Almond Extracts and mix. Add Red food coloring and mix. Whip on high until very fluffy.

Step 10: Icing Cupcakes

Put in a pastry bag fitted with a large star tip and decorate cupcakes. The Wilton 2C tip is a great one for this cupcake.

Step 11:

Step 12:

<p>These look really delicious!</p>
Thank you!

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