Ingredients
Rosé Cupcakes
- 2½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ cups sugar
- 1½ cups unsalted butter at room temperature (3 sticks)
- 2 whole eggs, at room temperature
- 2 egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1 cup sparkling rose wine
Rosé Buttercream Frosting
- 5 cups powdered sugar
- 2½ cups unsalted butter, at room temperature (5 sticks)
- ½ cup sparkling rose wine
- 4 teaspoons vanilla extract
Instructions
Rosé Cupcakes
- Preheat the oven to 350°F and line a cupcake pan with 12 liners.
- In a large bowl combine the flour, baking powder and salt. Set aside. In the bowl of a stand up mixer add the butter and sugar. Beat on medium high speed until the butter is light and fluffy, around 2 minutes. Add the eggs, egg whites and vanilla and beat until just combined. Do not overmix.
- Take the dry mixture and alternate adding it to the mixer on low speed with the champagne. Mix until all the flour is combined.
- Add the mixture to the cupcake liners ¾ full. Bake for 18-20 minutes until the tops of the cupcakes are golden brown and a toothpick can come out clean from the center. Transfer to a cooling rack and let them cool completely before frosting.
Rosé Buttercream Frosting
- Add the butter and powdered sugar to bowl of a stand up mixer using the paddle attachment. Beat until light and fluffy, around 2-3 minutes. Turn the mixture off and scrape down the sides. Add the champagne and vanilla and beat for 8 minutes on medium high speed until light and fluffy.
- Take the cupcakes and cut a circle in the middle using a butterknife. Use a small spoon to cut out the center. Fill with sprinkles. Pipe frosting over the sprinkles and into a triangle. Cover with more sprinkles and serve!