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
- 1 batch buttercream
- 4 tablespoons rose water essence, divided
- Soft sugar pearl sprinkles
- Pink food dye
Rosé Champagne Cupcakes
- 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.
- 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.
- Next combine rosé champagne, eggs, yogurt, oil and vanilla extract in a mixing bowl with a spout and whisk well.
- 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.
- Split your batter into 3 bowls. You can either do this by eye, or by using a pair of kitchen scales.
- 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.
- 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.
- Add the rose essence and yellow food dye to buttercream and mix it in until it's evenly flavored.
- 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.
- 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.