October is here and it is time to take a break from pumpkin everything and acknowledge all those pink ribbons . It is breast cancer awareness month and I am seeing pink everywhere. My kids had a pink out day at school , pink game day socks on the football fields and the cheerleaders even have pink pom poms. I do food so this is my pink ! Unfortunately I think all of us know someone that has battled this horrible disease. Some have won the battle and some have not. Anytime I see those little pink ribbons I can’t help but think of my good friend Margo. She fought the battle and is now a breast cancer survivor, she is honestly the bravest lady I know. Margo is spunky , bossy and full of life. If driving like a NASCAR driver while texting and facetiming going down the freeways of New Orleans hasn’t killed her yet a thing like breast cancer isn’t going to get her, lol. In my eyes October is Margo’s month so these Pink Champagne Cupcakes will be going to her.
I got the inspiration for these Pink Champagne cupcakes from a local bakery that sells a cake and cupcake like this that I adore. The first time I had one was at baby shower and I thought I had died and went to cupcake heaven. These are light and fluffy with a slightly different flavor that you can’t put your finger on. Well, it is the champagne !! The best thing about making these is that you will have some champagne left over so make yourself a mimosa and relax!! I made these really easy and started with a boxed mix and doctored it up a bit. I decided to give these a little something extra and added the raspberry extracts . I love cream cheese frosting so I decided to top these off with one with a little raspberry extracts in that as well . These cupcakes can make an appearance at baby showers , birthday parties, holiday parties or any occasion you feel like you need a cupcake. Don’t worry kids can enjoy these since the alcohol from the champagne cooks off during the cooking process.
Starting with a cake mix makes this simple and quick to throw together. So mix together the cake mix , champagne, oil and buttermilk. Mix well until it is smooth
Then add a few drops of food coloring gel until it is the tone of pink you like
Beat your egg whites until soft peaks form. I love doing this when I make cakes and cupcakes, it makes cakes light and airy
Fold egg whites into cake mix
Once it is mixed well scoop into cupcake liners and bake approximately 15 minutes
While the cupcakes are baking you can prepare the frosting . Start by mixing room temperature butter and cream cheese.
Add powdered sugar and raspberry extracts
I didn’t thin out this frosting at all. I like a thick creamy frosting . I added a little bit of pink food coloring gel.
Pipe frosting on top of cooled cupcakes.
Top with edible pearls just to make them look pretty
Pink Champagne Cupcakes
For the cupcakes:
- boxed white cake mix
- 1 1/4 cup pink champagne
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon raspberry extracts
- a few drops of pink food coloring
- 4 egg whites
For the cream cheese frosting
- 1 stick of butter room temperature
- 8 oz cream cheese room temperature
- 4 cups of powdered sugar
- 2 teaspoons of raspberry extracts
- a few drops of pink food coloring
For the Cupcakes
- Mix together cake mix , pink champagne, buttermilk, and oil
- beat together 4 egg whites until they form soft peaks
- slowly fold the egg whites into the cake mixture
- scoop mix into lined cupcake tins, it should be enough for 24
- bake in a preheated 350 degree oven for approximately 15 minutes They should spring back to the touch when done
- let cool completely before frosting
For the frosting
- blend together the cream cheese and butter
- add 2 cups of powdered sugar and raspberry extracts
- once that is blended add the remaining 2 cups of powdered sugar slowly
- once everything is blended well add a few drops of pink food coloring
- pipe onto cooled cupcakes
- add edible pearls if desired