What a game this past Sunday at Soldier Field…and what a win! This week is the Bear’s bye week, so no game = no Thursday treats. However, I’m celebrating in style and making Pink Champagne cupcakes with Pink Champagne Buttercream frosting!
This recipe was inspired by one of my best friends, Tom Hackett. Last year, Hackett turned 50 and for his birthday dinner party he asked me to make a champagne cake. I thought it was an interesting request , as I had never heard of this kind of cake before. He said he googled what kind of cake was popular in 1967 (the year he was born) and then sent me a recipe that he had found which called for all sorts of layers (champagne, strawberries, chocolate, Bavarian cream…). I took one look at it and said “there’s too much going on in this cake for me”. So, I started doing research of my own, and came across the one that I am sharing today. I was so attracted to the picture of it, and then saw that the cake itself was made with egg whites, and a full cup of pink champagne in the batter, as well as another 1/4 cup in the frosting. It looked and sounded dreamy! I got Hackett’s approval to make this more basic and boozy one… and the results and reviews were astounding! Everyone at the dinner party went nuts over it, and from that night alone, I got requests to make it for 3 other guests that were either having parties or birthdays that summer. My girlfriend from work even requested that I make mini cakes for her wedding. 2017 definitely brought back the Pink Champagne Cake from 1967…at least in my kitchen. Hackett and I started a mini trend here on the north side of Chicago! So, I am making it again today for one of my dearest girlfriend’s 50th birthdays, except I am making it into cupcakes… she has 4 kids and I don’t think it’s too boozy for kids to enjoy, but you can taste the champagne ever so subtly. And there is a lot of sugar in the buttercream! I think you guys are gonna love this cake too. It just screams “CELEBRATE!”.
Here are my few tips when making this cake:
- If you convert this to standard size cupcakes, bake at 350 for about 15 minutes – test with a toothpick – it should come out clean, if not done, go another 2-3 minutes
- I use salted butter in both the cake batter and the buttercream frosting – again, just my preference – and I still add the salt that is listed on the ingredients
- This batter will be light and fluffy, so I like to use a larger sized cookie scoop to fill the cupcake liners (shown in picture) – this helps speed things up with no mess
- I use just a very small drop of pink coloring for the batter and the frosting – and I use AmeriColor gel – just put a dab on a toothpick and then into your batter. I have used way too much coloring in the past and then they look weird and bright…still taste just as good, but you know – we eat with our eyes first, so I like a really light and pretty shade of pink for both the batter, and especially the frosting
- The recipe calls for Vegetable oil, but I find that Canola oil works just as well – so whatever you have on hand is just fine
- I use a little more vanilla than the recipe calls for – I’d say about 3 teaspoons vs. 2
- The brand of Pink Champagne that you use is really up to you. I used to use Andre but then for some reason switched to Barefoot Bubbly Moscato – as I think the Moscato is sweeter than regular dry pink bubbly, and feel it goes well in a sweet dessert recipe. I’ve also made this cake for a wedding and used white champagne…but my favorite is still the pink!
Ok, here is the recipe for this cake and buttercream frosting, which comes from “Melissa” and her cake site is called “My Cake School”. I liked it so much that I joined the sight for an annual fee so that I could have access to all recipes and video tutorials. I’ve made a few other cakes and frostings from her… they are all very, very good! Plus her video tutorials are great and informative. I need practice on my decorating skills but since I’m not in the cake business, I’ve got plenty of time to improve. I hope you enjoy this cake for your next celebration!Delicious Pink Champagne Cake And here is the buttercream frosting recipe: Pink Champagne Buttercream Frosting
Thank you for reading my blog and please feel free to reach out to me with any questions or comments.
And as always…GO BEARS!!!
2 thoughts on “Week 5 – Bye (Celebrating with Pink Champagne Cake!)”
This and your pound cake are the best of the best !!
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Thank you! Go Bears!
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