Monday, January 2, 2012

Pink Champagne Cupcakes from Mrs. D. Loves to Eat.

Pink Champagne Cupcakes

2 cups plus 2 Tbsp. all-purpose flour
1 Tbsp. nonfat milk powder
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 1/2 cups granulated sugar
5 large egg whites
1 tsp. vanilla extract
pink food coloring
1 cup dry Brut champagne or sparkling wine

Preheat oven to 350 degrees and line muffin pans with cupcake liners. In large bowl, whisk together the flour, milk powder, baking powder, and salt. In bowl of stand mixer fitted with the paddle attachment, combine butter, oil and granulated sugar. Beat until light and fluffy in texture and in color, about 3 minutes. Add egg whites, one at a time, scraping sides of bowl after each addition. Add vanilla extract and pink food coloring (a little goes a long way with this batter, so be careful) and beat to combine well. Scrape down sides of bowl to make sure all ingredients are incorporated, and slowly add flour mixture, then champagne. Stir slowly until mixture is almost combined. Remove from mixer and stir ingredients with large spatula until just barely combined. Pour mixture into prepared liners, and tap lightly to remove excess air bubbles.

Place into center of oven and bake for 19-21 minutes, or until toothpick inserted into center of cupcakes comes out clean. Remove from oven and let cool in pans for 5 minutes. Move to wire racks and let cool completely before decorating. Frost as desired.

Source: adapted from Good Things Catered

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