Frosting For Pink Champagne & Strawberry Cupcakes – a delicious recipe with Butter, Icing Sugar, Sparkling Wine, Vanilla, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Simmer the first amount of Champagne in a small saucepan over medium-high heat, until it reduces to about 30 ml of liquid. Remove from heat and allow to cool completely.
2
2. Use an electric mixer to cream the butter until light in colour, smooth and fluffy.
3
3. With the mixer on its lowest setting, add about a quarter of the icing sugar and mix until fully incorporated. Keep adding the sugar in batches in this same way.
4
4. With the mixer still on low, add the reduced Champagne, the remaining un-reduced Champagne, the vanilla, salt and food colouring. Increase the speed to high and continue mixing for about three minutes, until you have a smooth and fluffy icing.
5
5. Pipe or spread onto cooled cupcakes. See our TastyKitchen recipe box or related blog link for our Pink Champagne & Strawberry Cupcakes recipe.
654
kcal
Calories
49
g
Fat
51
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cups Pink Champagne Or Sparkling Wine, 225 grams Unsalted Butter, At Room Temperature, 2-1/2 cups Icing Sugar (Confectioners Sugar), 1 Tablespoon Pink Champagne Or Sparkling Wine (additional To Above), and more.
Yes, Frosting For Pink Champagne & Strawberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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