PINK BOX CUPCAKES RECIPES

PINK CHAMPAGNE CAKE {SCRATCH RECIPE} - MY CAKE SCHOOL

Pink Champagne Cake {Scratch Recipe} - My Cake School image

This flavorful Pink Champagne Cake will make any occasion feel more special!

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 17

Ingredients

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans
3 cups (342 g) cake flour
1 Tablespoon (15 g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242g) pink champagne, I used Andre Blush Champagne
2 teaspoons (8 g) vanilla
2 Tablespoons vegetable oil (18 g)
2 cups (400 g) sugar
1 cup (2 sticks) (226 g) unsalted butter, softened slightly
Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink
4 sticks (452g) unsalted butter, softened
12 cups (1380g) powdered sugar (depending on the desired consistency, more sugar = more crusting) If you prefer a frosting that crusts less, see the note at the bottom of the recipe.
4 teaspoons ( 16g) vanilla
1 teaspoon (6g) salt
1/2 cup (122g) pink champagne
Pink Coloring Gel of Choice (We used a touch of Americolor Deep Pink)

Steps:

In a medium size bowl whisk together the flour, baking powder and salt. Set aside
In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
Cream the softened butter until smooth and lightened in color
Blend in the salt and vanilla
Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
This recipe makes approximately 8 cups of frosting.

GINGERBREAD CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Gingerbread Cupcakes Recipe: How to Make It - Taste of Home image

The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. —Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 21

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
MAPLE FROSTING:
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 325 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 49g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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