Pink Champagne and Raspberries

When I think of Pink Champagne all I can think about is the movie Breakfast at Tiffany's. I've never seen the movie and I have no idea what the movie is about, but I know Pink Champagne plays a role in the film.  I've never had pink champagne, but I do know that I like the white kind so I figured that I'd probably like pink one just as well. When I started thinking of new ideas for cupcake flavors I decided to try a Pink Champagne Cupcake. I googled the idea I came across alot of different recipes. Some from scratch, some from a box mix and decided to stick with my usual and go with the scratch recipe that I found.

I came across a website that first struck me with the images of a beautifully designed Pink Champagne Cupcake. Then I started reading. This website was started in 2011 with hopes of raising awareness and funds for cancer research. I encourage each of you to go this website and read more about it. It is amazing all of the stories and recipes that are posted there.

I went ahead and did an inventory of the recipe and found that I had all of the products in my pantry to make these cupcakes, but of course decided to change it just a little. Here's the recipe that I used. It was adapted from Intoxicated Cupcakes by Kate Legere. The recipe said that it makes about 20 cupcakes. However, I ended up with 30 standard size cupcakes.

Pink Champagne Cupcakes with Raspberry Buttercream Frosting

For the Cupcakes
6 large egg whites (save 3 yolks)
1/4 tsp cream of tartar
5 ounces (1 1/4 sticks) unsalted butter, at room temperature

1 1/2 cups sugar, divided
3 egg yolks

1 tsp vanilla bean paste (or vanilla extract)
2 2/3  cups all purpose flour
1 tbsp baking powder
1 tsp salt
3/4 cup Pink Champagne

4 drops red food coloring (optional, but it does make it pink)

For the filling
1 - 1.4 oz package instant vanilla pudding mix (try the white chocolate for a whiter center)
1/2 cup milk
1/4 cup Pink Champagne

For the buttercream
1 cup unsalted butter, at room temperature
1/2 cup fresh red raspberries

1 tsp vanilla bean paste (or vanilla extract)
1-2 tbsp Pink Champagne
4 1/2 cups confectioners’ sugar

Directions

1. Preheat oven at 350, line cupcake pan, set aside
2. In a clean bowl, beat the egg whites and cream of tartar until soft peaks, then slowly beat in 1/4 cup sugar.  Beat until glossy stiff peaks, but not dry.  Set aside.

3.  In a mixing bowl, cream the butter and sugar until light and fluffy.  Add the egg yolks, vanilla bean paste and red food coloring and beat well. 

4. Sift the dry ingredients together.  Add the dry ingredients to the butter mixture, alternating with the Pink Champagne, mixing well after each addition.

5. Fold in 1/3 of the egg whites to lighten the batter.  Fold in the remaining egg whites carefully not to deflate the egg whites.

6. Use an ice cream scoop to fill the prepared cups.  You want them about 3/4 full.  Bake for 16-18 minutes until a toothpick inserted comes out clean.  They should not be brown on the top.  Springy.  Cool on a wire rack for 5 minutes, then remove from the pan and cool completely before filling.

7. Combine the filling ingredients together and whisk for about a minute until smooth.  Refrigerate until set, about 5 minutes.  Place in a piping bag or a zip-top bag.

8. Remove a core of each cupcake. I just used a sharp knife to carve out a cone shape from the top of the cupcake. Keep the cored piece.  Fill each hole with some cream filling, and replace the cored piece, gently pressing down.

9. For the buttercream, in a bowl of an electric mixer cream the butter, and vanilla.  Mix on low speed, until well combined. Increase speed to medium and beat for 1 minute.

10. Add the sifted confectioners’ sugar slowly on low speed.  Beat for 1 minute, scrape the sides, and slowly increase the speed to medium. Add in the raspberries and continue mixing until they are mixed well into the frosting.

12.  Spread or pipe on cupcakes. 

Here is what they look like on the inside. A nice fluffy cupcake, filled with a creamy vanilla champagne center and topped with fresh raspberry frosting, what could be better than that!

 I wish I could capture in pictures just how good these cupcakes are. When they came out of the oven it was like a time machine for me, it took me back to a time when my mom worked at a local bakery. The smell of the cupcakes was exactly what the bakery used to smell like. I'm wondering if Mr. Daniel used champagne for anything??