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Pink Cupcakes

Published: Updated:

1 Reviews

Total Time
Prep Time
Bake Time
Serves 12
Serves 12

About our pink champagne cupcakes recipe:

These great-tasting, light and fluffy pink cupcakes are made with champagne for an extra-special touch. They're the perfect addition to a hen weekend, bridal shower, or wedding day feast - as well as a super-romantic dessert for Valentine's Day. 

13 ingredients8 steps


    1. Step 1

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

    2. 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.

    3. Step 3

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

    4. 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. 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. Step 6

      Leave to cool slightly and then place on a wire rack

    7. 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.

    8. 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.


    • For the cupcakes

      • 120gAllinson's Plain White Flour 
      • 140gBillington's Unrefined Golden Caster Sugar 
      • 40gButter (unsalted) (softened) 
      • 0pinchSalt 
      • 80mlMilk (whole) 
      • 1.5 tspBaking powder 
      • 40mlChampagne (pink) 
      • 1Egg(s) (free range) 
    • For the buttercream

      • 50mlChampagne (pink) 
      • 500gSilver Spoon Icing sugar 
      • 160gButter (unsalted) (softened) 
      • Pink food colouring gel 
      • Sprinkle decorations (pink) 

    1 Baker Ratings

    Disappointed with this recipe. The batter only fills half the cases and hardly rose at all. The texture is very dense and not light. I could taste the champagne in the buttercream but not in the cooked cakes.
    I had to choose another cake mixture to go with the topping as I am ashamed to present at the Cancer research tea party.

    Baking Mad

    Hi Christina,
    We're sorry you were disappointed with your bakes. It sounds like you may have over mixed the batter. That may have been why it didn't rise and was dense in texture. Champagne is a delicate flavour and we agree, it's hard to taste it in the sponge, instead it helps the sponge be light and fluffy. We hope you have more success next time.

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