– Pink Champagne – All-purpose flour – Salted Butter – Granulated Sugar – Egg Whites – Baking Powder – Salt – Vanilla Extract – Unsalted Butter – Confectioner’s Sugar – Pink food coloring – Pink decorating sugar
Preheat the oven
Preheat the oven to 350° Line a muffin tin with 23 cupcake liners.
Reduce the champagne
In a small saucepan, add 2 1/2 cups of pink champagne. Simmer on low for about 6 minutes.
Combine the dry ingredients
In a separate bowl, combine the spooned & leveled flour, baking powder, and salt.
Make the cupcake batter
Slowly beat in a third of the flour mixture. Add in a third of the pink champagne reduction. Beat until just combined. Repeat until all ingredients are just combined.
Fill the liners and bake
Fill the cupcake liners 3/4 of the way full. Bake in the preheated oven for 18-20 minutes. Check the center of the cupcakes with a toothpick. It should come out clean.
FOR THE FULL RECIPE