For New Years Eve my daughters and I decided to make Pink Champagne Cupcakes to celebrate 2016. These cupcakes are pretty and taste amazing. We had to do a taste test to make sure they turned out before icing them. You won’t be disappointed with the taste.


2 1/4 cups unbleached flour

1 1/2 cane sugar

1/2 tsp sea salt

1 tbsp baking powder

3 organic eggs

1 cup champagne or sparkling white wine

1/2 cup melted organic butter

1/2 cup vegetable or coconut oil

1 tsp pure vanilla extract

4 drops red food colouring

Pink Champagne Frosting

1 cup organic butter – melted

2 1/2 cups icing sugar

1 tsp pure vanilla extract

2 tbsp champagne or sparkling white wine

1 -2 drops red food colouring

pink sprinkles for finish


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray. In a bowl sift flour, cane sugar, sea salt and baking powder.    In a stand-up mixer place eggs, champagne, melted organic butter, oil, vanilla and red food colouring. Mix ingredients until blended. Slowly add sifted dry ingredients to the batter until blended. Fill the batter into the muffin cups and bake for 25 minutes. Let cool in muffin tray and transfer to cooling rack  until completely cooled off. While cupcakes are cooling use the stand up mixer to make the icing. Place butter into the mixer and blend for 2-3 minutes. Add icing sugar, champagne and red food dye. Mix until well blended. Place icing in fridge for 10 minutes until cupcakes are ready. Place icing in a piping bag to frost cupcakes. Finish with your choice of sprinkles. Enjoy and Happy New Year!