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Pink Champagne Cupcakes

Recipe Submitted By: bakingmad

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.

120 grams	Plain White Flour (Allinson Nature Friendly)
140 grams	Golden Caster Sugar (Billington's)
40 grams	Butter Unsalted, softened
	Salt pinch
80 ml	JUST MILK Whole
1.50 tsp	Baking Powder
40 ml	Champagne
1	Free Range Eggs (Happy Eggs)

Frosting

50 ml	Champagne
500 grams	Icing Sugar (Silver Spoon Homegrown)
160 grams	Butter Unsalted, softened
	Pink Food Colour (Silver Spoon Create)

Decoration

Silver Spoon ‘Create’ White Chocolate Stars

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Preheat the oven to 190°C, Gas 5, and line a 12 bun muffin tin with muffin cases.
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
Put the eggs in a jug and whisk by hand. Add the milk and champagne and mix together
Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick
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.
Leave to cool slightly and then place on a wire rack
To make the frosting 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 colour creator to achieve a pale pink frosting.
Top the cooled cupcakes with frosting with a palette knife. Sprinkle each cupcake with white chocolate stars