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Rosé and rose water makes these rosé Champagne cupcakes to die for.

Rosé Champagne Cupcakes


  • 3 1/2 cups (429 grams all-purpose flour

  • 3 teaspoons baking powder

  • 1 cup (265 grams caster (superfine) sugar

  • 1/2 teaspoon salt

  • 1 1/2 cups (375 milliliters) rosé Champagne

  • 1/2 cup vegetable oil

  • 1/2 cup (125 grams butter

  • 2 tablespoons Greek yogurt (can substitute with sour cream)

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 4 tablespoons rose water essence, divided

  • Soft sugar pearl sprinkles

  • Pink food dye


  1. Preheat oven to 350 degrees F (180 degrees C) or 320 degrees F (160 degrees C) for a fan-forced oven. Line cupcake tin with cupcake liners.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand-like texture.

  3. Next combine rosé champagne, eggs, yogurt, oil and vanilla extract in a mixing bowl with a spout and whisk well.

  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

  5. Split your batter into 3 bowls. You can either do this by eye, or by using a pair of kitchen scales.

  6. Add 1 drop of pink food dye in one bowl and fold gently until it's mixed in evenly. Add three drops of pink dye into another bowl and repeat. You should have white batter, light pink batter and dark pink batter.

  7. Use a small scoop to scoop your batter into your cupcake tin lined with white cupcake liners. Start off with the pink batter at the bottom, then scoop the light pink, and finish off with the white batter. Your cupcake liners should be filled no more than 3/4 of the way. Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Allow them to cool completely on a wire rack before frosting.

  8. While your cupcakes are baking, prepare your buttercream frosting by adding the rose essence and yellow food dye to it and mixing it in until it's evenly flavored.

  9. To frost your cupcakes, turn your piping bag inside out and use the blunt end of a skewer to draw thin streaks of pink food dye. Turn the bag inside out again and fill with rose frosting.

  10. Pipe your cupcakes in a swirl motion using a 1M tip as demonstrated in the video and finish off with a sprinkle of soft sugar pearls to look like bubbles in champagne.

Rosé Champagne Cupcakes




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