Thursday: What’s Baking?

This week, I thought we would venture into early spring festivities by searching for the perfect pink champagne cupcake recipe. I’m excited about this flavour because champagne speaks to the idea of celebration, and its pastel colour reminds me of spring. These cupcakes are perfect for baby and wedding showers, as well as a house warming parties. I will be attempting this cupcake on Sunday in hopes that this recipe will be the one I use for my spring show in March.



Pink Champagne Cupcakes with Champagne Buttercream


Champagne reduction

  • 3 cups Champagne
  • 4 Cherries

For the cupcakes

  • 140 grams Unsalted butter
  • 150 grams Sugar
  • 150 grams All-purpose flour
  • 2 Eggs large
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 120 ml Champagne reduction above
  • 1/2 tsp Clear vanilla
  • 1/2 tsp Champagne extract optional
  • 2 drops Pink food color optional

Champagne Buttercream

  • 1/3 cup Champagne reduction above
  • 228 grams Butter unsalted
  • 500 grams Powdered sugar confectioners sugar
  • 1/4 tsp Champagne extract optional
  • 1/2 tsp Vanilla extract
  • 4 drops Pink food gel color
  • 2 tbsp Whipping cream or milk (if necessary)


Prepare champagne reduction

  • Crush the cherries slightly to bruise them.
  • Place champagne and cherries in a saucepan on low heat.
  • Reduce the liquid to almost 1/3 of its original quantity.
  • Set aside covered to cool.
  • Use the amount requested in each recipe for the cupcake as well as buttercream.

Prepare Cupcake Batter

  • Preheat oven to 160 C / 320 F.
  • Line a muffin tray with cupcake liners.
  • Swift all-purpose flour, salt, and baking powder – set aside.
  • Cream butter and sugar in a mixing bowl with the paddle attachment or hand whisk until light and fluffy.
  • Add eggs one at a time.
  • Next, add the extracts vanilla and champagne.
  • Now add flour and champagne.
  • If the batter is too stiff add one or two tablespoons of milk.
  • Add pink food color – mix to incorporate.
  • Scoop batter into cupcake liners.
  • Bake for 18 to 20 minutes or until a skewer inserted in the center comes out clean.
  • Cool completely before decorating.

Prepare Frosting

  • Cream the butter using a paddle attachment for a minute.
  • Add the champagne reduction – cream for a minute more
  • Then add salt, champagne extract, vanilla extract
  • Lastly, add powdered sugar one cup at a time until light and fluffy
  • If necessary add whipped cream for consistency.


  • Place the buttercream in a piping bag with a large star nozzle.
  • Pipe a swirl over cooled cupcakes.
  • Garnish if desired.

Note: About Champagne Reduction

If the final quantity of champagne reductions becomes less then you need for the recipes, you can add top it with regular champagne or whipping cream.

*Recipe taken from

As for the Key Lime Cupcake recipe, I did manage to bake them and share with my friends during games night.  The reviews were generally positive, but a few issues were discussed:
1) The cupcakes were heavy
2) The icing should be light and airy, like whipped cream
3) The cupcake should have more of a lime flavour to them
I agreed to change up the first two issues, but I’m not too sure about the last. The lime flavour is in both the icing and the cupcake, and with so much flavour coming out of both ends, adding more could feel like you’re biting into a lime! Although I appreciate the advice, I will go with my gut on the flavour and keep it as is.
I will use whipping cream for the icing, paired with icing sugar (which will add firmness). I will also play around with the flour to milk ratio to see how I can make my cakes a bit lighter. We will see how they turn out once I make these changes. Let’s cross our fingers and hope for the best! Happy Thursday everyone!

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