Rosé Champagne Cupcakes

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Make any occasion extra special with these Rosé Champagne cupcakes. These cupcakes are infused with the delicate flavours of Rosé Champagne and raspberries; perfect for any celebration.

I love wine.

And my wine of choice would be a rosé.

I also love the colour pink.

And I can’t decide yet if I like the rosé wine because of the flavour or because it is pink.

Yes, I can be shallow that way. Don’t judge.

I recently discovered rosé champagne and I was hooked. Immediately my mind thought of cake.

I had the perfect event to try it, I had a party to go to on New year’s!

I took my champagne cupcakes recipe and tweaked it a bit to use rosé champagne and added some raspberry puree in.

I added raspberries in to add a bit more of a pink colour because I know the rosé champagne would not be enough to give that nice pink colour.

And even with the raspberries, it didn’t give enough of a pink colour especially in the batter and pastry cream. So, I had to add a bit of pink food colouring to get to the pink that I like.

I used a cupcake corer to make a hole in the cupcake. You can also use a paring knife like here.

The pastry cream in the middle is a nice surprise when you bite into the cupcake and it also gave that added champagne flavour. You might have extras and you can eat them by spoonfuls (like I do!) or use it as a filling for macarons.

And I used sprinkles by Sweetapolita to finish the cupcakes. I was surprised to find them at a local store, so I snatched them up. Now, how fun are these sprinkles?!

I love how this one came out, the flavours were subtle but sophisticated. I used a sparkling rosé wine (Martini) btw to make this because it’s cheaper. And I really don’t want to waste the real deal on baking because I’d rather be drinking it instead.

Disclaimer: There will be leftover wine after you make the recipe, so there might be some drinking involved while making this cupcake. MFC will not be responsible to whatever happens after that J

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Rosé Champagne Cupcakes

Yield: about 20 cupcakes

Rosé Champagne Cupcakes

1 3/4 cups cake flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
1/2 cup rosé champagne, sparkling wine, or prosecco
A third of the raspberry puree*
Pink food colouring (I used Wilton Icing Gel in Rose)

Rosé Champagne Pastry Cream

1/2 cup heavy cream, divided
1/2 cup rosé champagne, sparkling wine, or prosecco
2 tbsp cornstarch
5 tbsp granulated sugar
1 whole egg
2 egg yolks
A third of the raspberry puree*
2 tbsp unsalted butter
1 tsp vanilla

Rosé Champagne Frosting

2 sticks of butter softened
2 1/2 cups confectioners' sugar
3-5 tbsp. rosé champagne, sparkling wine, or prosecco
A third of the raspberry puree*

*Raspberry Puree

1 cup frozen raspberries
2 tbsp granulated sugar

METHOD

Raspberry Puree

Defrost frozen raspberries on top of a strainer. This will take a couple of hours or better yet defrost in the refrigerator overnight.

Take the liquid and place in the saucepan with the 2 tbsp of sugar. Reduce until half the amount. Set aside and let cool.

Take the defrosted raspberries and mash it thru the strainer. Discard the leftover seeds.

Mix in the reduced liquid with the puree.

Divide the puree into thirds. Use this to mix in with the cupcakes, pastry cream and frosting.

Rosé Champagne Cupcakes

Preheat oven to 350 F. Line cupcake pan with cupcake liners.

Mix flour, baking soda, baking powder and salt in a large bowl. Set aside.

In another bowl with a mixer, cream butter and sugar together for about 2 minutes. Add eggs one at a time, mixing it in after addition of each. Add in the vanilla.

In another smaller bowl, mix together the sour cream and champagne or sparkling wine and one-third of the raspberry puree. It might curdle up a bit but it’s fine to use.

Stir the flour mixture alternately with sour cream/champagne mix, beginning and ending with the flour mixture. Scrape down the sides and beat for another minute.

Add in pink food colouring if you want to deepen the pink colour.

Scoop the batter into the prepared pan. I used the ¼ cup measure to scoop it and fill the liner to about 2/3 full. Bake for about 25 minutes.

The cupcake is ready when an inserted wooden skewer or cake tester comes out clean or when it springs back when lightly pressed with a finger.

Rosé Champagne Pastry Cream

Whisk together ¼ cup of the heavy cream with cornstarch in a small bowl. Add the egg and eggyolks and whisk until well mix.

In a saucepan, mix together the rest of the heavy cream, champagne and sugar and heat until just about simmering. Watch it carefully as it may bubble over.

Pour about a third of the boiling mix into the cornstarch/ heavy cream mix. Whisk it very fast so it will not curdle and get cooked. Add in a third of the raspberry puree. Now pour this back into the rest of the champagne/heavy cream mix in the sauce pan.

Constantly mix it with a whisk until it is thick. Make sure it has boiled to about a minute so that the cornstarch will be cooked.

Once it has boiled for a minute, take it out of the heat, mix in the butter and vanilla.

You can add pink food colouring to deepen the pink colour.

Pour into a shallow dish and cover with plastic cling wrap and let cool in the refrigerator.

Rosé Champagne Frosting

Cream butter with a whisk, add confectioner’s sugar and mix it very slowly at first. When well mix, beat it faster until thick and fluffy.

Mix in the last third of the raspberry puree.

Add champagne one tablespoon at a time, mixing it in after addition of each. Add pink food colour (optional).

Assembly

Use a cupcake corer or paring knife to make a hole in the center of the cupcake.

Place the pastry cream inside a pastry bag fitted with a large round tip. Pipe some pastry cream in the center of the cupcake.

Place the frosting in another pastry bag with a star tip. Pipe on top of the cupcake and finish with some sprinkles on top.

Cheers!

xoxo,

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