Perfect Pink Champagne Cupcakes
- 1- 1/4 cup Flour
- 1/4 teaspoons Salt
- 1/2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 13 cups Vegetable, Or Corn Oil
- 3/4 cups Sugar
- 13 cups Coconut Milk
- 1/2 cups Rose Champagne
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Orange Zest
- 2 Tablespoons Orange Juice
- 1 stick Butter, (soft)
- 3 cups Powdered Sugar
- 3/4 cups Champagne
- 3 Tablespoons Strawberry Puree
- 1/2 teaspoons Vanilla
- Strawberries, Fresh, For Garnish (optional) Or Sprinkles
DirectionsPreheat oven to 350 F.
Line a 12-count muffin tin with paper liners (recipe makes roughly 10).
In a large mixing bowl, whisk together the flour, salt, baking powder and baking soda, set aside.
In another bowl, cream together the oil and sugar.
Add milk, champagne and vanilla, stir well.
Add in orange juice and orange zest.
Add the creamed mixture into the flour mixture and mix to combine.
Pour about 1/4 cup batter into the muffin liners (or until they are 2/3 full).
Bake for at least 18 minutes, or until golden.
Remove from the oven and let them cool completely before you frost.
While cupcakes cool, prepare frosting by beating together the butter and sugar on high speed with a hand held mixer.
Add in champagne, strawberry puree and vanilla and mix until combined.
If mixture is too wet, add additional sugar.
Frost cupcakes and garnish with fresh strawberries or sprinkles!