Pink champagne cupcakes


So here it is...Valentines day,I hope you all have a fabulous day!
I have one more treat to share with you on this theme though of course these little lovelies aren't just for valentines!
I was recently asked to visit the Baking Mad website to pick and remake any recipe I chose.
That was a task in itself,there are so so many amazing recipes there that I was spoilt for choice.
I decided to make a cupcake recipe,(again,I know) which narrowed it down a teeny bit.
I settled on these as I figured them to be in keeping with the loveliest day that was coming up.


Pink champagne cupcakes
Pink Champagne cupcakes

I remade the recipe and didn't want to mess with it so only tweaked tiny little things.
One being that I didn't use real champagne! That stuff is expensive you know :)
I did use the next best thing which was a rose cava which I bought especially as I don't drink.

Pink champagne cupcakes (Baking Mad)
120g Plain flour
140g Golden Caster sugar
Pinch of salt
1 1/2tsp Baking powder
40g Softened unsalted butter
80ml Milk
40ml Champagne (Or rose cava,as I did)
1 Egg

Pink champagne icing
Aprox 50ml Champagne (Or again,rose cava,as I did)
500g Sifted icing sugar
Pink food colouring or paste

Preheat your oven to 190°C, Gas mark 5, and line a 12 hole tin with paper cases. 
Into a bowl,sift the flour,sugar,salt and baking powder then add to that the butter.
Using a whisk mix it together on a gentle speed (or it will jump out of the bowl at you) until it is a crumble like texture.
Mix the eggs,milk and champagne in a jug then add ¾ of it  into the dry ingredients & mix on low speed, when it combines then add the rest and mix on a medium speed until smooth. 
Divide the mixture into the paper cases until ½ full and bake in the oven for 18-20 minutes or until risen and springy to the touch. 
Leave in the tin to cool slightly and then place on a cooling rack. 

To make the icing mix the icing sugar with a little of the champagne at a time, you want it to be quite thick so that it drops from a spoon...not running off.
(The original icing calls for butter,but that's the other change I made...not on purpose but that's another story!) 
Gently add a few drops of pink colouring or paste to achieve a pale pink icing. 
Top the cupcakes with the icing using a small spoon rotating them as you go so that the icing covers the top of the cupcake. 
Sprinkle each cupcake with edible pink glitter or any other decoration you choose!

Pink champagne cupcakes

Click here for more tips on how to make cupcakes.

I cant write this post without mentioning that it is also my wedding anniversary on valentines.
Happy anniversary to my amazing husband, he's my soul mate and my best friend!

Here are a couple of photos from our perfect day.


This is me!


Thank you to all of you for reading....leave a comment or share if you like and let me know you were here.
Have a happy day everyone!


5 comments:

  1. Hi Paula,

    Happy anniversary to you and your husband. You looks so gorgeous on your wedding day.

    Zoe

    ReplyDelete
    Replies
    1. Thank you Zoe...I hope you had a nice day too!

      Delete
  2. The cupcakes look and sound beautiful!

    Happy anniversary to you and your husband. I hope you had a lovely Valentines Day!

    ReplyDelete
    Replies
    1. Thank you very much....we did! Hope you had a lovely day :)

      Delete
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