Rosé Champagne Mini Cupcakes
Servings 48 mini cupcakes
Ingredients
For the cupcakes:
- 1 cup sugar
- ½ cup unsalted butter room temperature
- 2 eggs
- 1 tsp. vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- ½ cup sour cream or greek yogurt
- ½ cup sparkling rosé wine
- 5 drops red food coloring
For the frosting:
- ½ cup unsalted butter room temperature
- 4 cups powdered sugar
- ¼ cup sparkling rosé wine
- 1 tsp vanilla extract
- 5 drops red food coloring
- sprinkles white pearl and pink
Instructions
- Set your oven to 350°. In the bowl of your stand mixer, cream together the sugar and butter until fluffy. Add eggs and vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl whisk together sour cream, rosé, and food coloring. Slowly add rosé mixture and flour mixture into sugar and eggs.
- Distribute batter evenly with a tablespoon among lined tray and place in oven. Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool about 15 minutes. Since they’re small, they should cool down pretty fast. While they are cooling, make the icing.
For the frosting:
- In a large bowl or bowl of your stand mixer, combine all frosting ingredients and beat until smooth. Fill a pastry bag and frost the cupcakes.Decorate with sprinkles. I used white pearl and pink sparkle sprinkles.