Skip to navigation Skip to content
Cupcakes topped with pink buttercream and pink sprinkles Tried & Tested

Pink champagne cupcakes

Read reviews
3.417 stars based on 12 ratings

Why not try these great tasting pink champagne cupcakes. Great for a classic girls night in to lighten up the party or as a treat for afternoon tea.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cupcakes

  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 40g 1½ oz Butter (unsalted) softened
  • Salt
  • 80ml 2¾ fl oz Milk (whole)
  • 1½tsp 1½tsp Baking powder
  • 40ml 1½ fl oz Champagne pink
  • 1 1 Egg(s) (free range)

For the buttercream

  • 50ml 1¾ fl oz Champagne pink
  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 160g 5⅝ oz Butter (unsalted) softened
  • Pink food colouring
  • Sprinkle decorations pink

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (gas mark 5), and line a 12 bun muffin tin with muffin cases.

  2. Classic mode Step 2

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

    Ingredients for this step

    • 40g 1½ oz Butter (unsalted) softened
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
    • 1½tsp 1½tsp Baking powder
    • Salt
  3. Classic mode Step 3

    Put the eggs in a jug and whisk by hand. Add the milk and champagne and mix together.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 80ml 2¾ fl oz Milk (whole)
    • 40ml 1½ fl oz Champagne pink
  4. Classic mode Step 4

    Pour most of the milk mixture into the dry ingredients mixing on a low speed, then increase the mixing speed to medium, add the rest of the milk mixture and mix until smooth and thick.

  5. Classic mode Step 5

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch.

  6. Classic mode Step 6

    Leave to cool slightly and then place on a wire rack

  7. Classic mode Step 7

    To make the buttercream use a hand held whisk or freestanding mixer whisk the icing sugar with the butter until mixed, then pour in the champagne, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add a few drops of pink food colouring to achieve a pale pink buttercream.

    Ingredients for this step

    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 160g 5⅝ oz Butter (unsalted) softened
    • 50ml 1¾ fl oz Champagne pink
    • Pink food colouring
  8. Classic mode Step 8

    Top the cooled cupcakes with buttercream with a palette knife or alternatively fill a piping bag and use a star nozzle to pipe onto the cupcakes. Sprinkle each cupcake with pink sprinkles.

    Ingredients for this step

    • Sprinkle decorations pink