Instagram photo by Cakes By Hanan • May 15, 2016 at 1006pm UTC
Heat oven to 350° F (325° F for dark or nonstick pans). Line 24 regular-size muffin cups with gold metallic paper baking cups. Make and bake cupcakes as directed on box. Cool cupcakes completely before frosting. Transfer frosting to large decorating bag fitted with a star tip. Pipe frosting onto cooled cupcakes.
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Step 4. Get out a separate medium bowl and add the eggs, oil and vanilla. Combine until well blended using medium speed. Step 5. Whisk together the dry ingredients and the buttermilk until combined with the wet ingredients. Step 6. Next, add drops of pink food coloring to the mixture.
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Line muffin pans with 24 gold cupcake liners. In a large mixing bowl, cream the butter and sugar together. Add eggs and vanilla. Sift flour, baking powder, and salt together. Slowly add flour, alternating with milk. Add sour cream and food coloring and blend well.
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Using the spatula, smooth the icing to cover the cupcake. Decorate cupcakes. Place the smooth side of the heart cutter lightly on the cupcake. Sprinkle gold sugars inside the cutter until icing is covered. Carefully remove the cutter. Small Rosette Cupcakes. Bake cupcakes. Prepare batter following recipe instructions.
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First, start by whipping the butter. Put butter in a stand mixer and turn on high and let whip for 15 -20 min, occasionally scraping sides to make sure all butter is incorporated. This part is important for super fluffy frosting. After butter is whipped and fluffy start adding the powdered sugar, continuing to whip.
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How to Make Pink Champagne Cupcakes. Step 1 - Heat Oven - Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners. Step 2. Mix Cake Mix Ingredients In a large bowl, whisk together the cake mix and part of the champagne. Once combined, stir in the remaining ingredients for the cupcakes.
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Add an extra egg (per box), 2. Use whole milk instead of water, 3. Use melted butter instead of vegetable oil, and 4. Add a dash of salt (the mix is always too sweet!). This way I was sure that the cake would be super soft and moist, AND have the perfect strawberry flavor! There ain't no shame in the cake mix game, y'all.
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Place dots of gold leaf randomly around the edges of the cake in the same manner. Transfer some of the frosting to a piping bag fitted with a large star tip. Pipe 6 rosettes around the top edge of the cake, and top the rosettes with pink champagne truffles, if using. Lightly dust the top of the cake with powdered sugar.
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Preheat the oven to 325 degrees. Line a cupcake baking tray with paper liners and set aside. In a small saucepan over medium heat, add 2 cups Pink Champagne and simmer until it is reduced to 1 cup liquid, about 6-8 minutes. Set aside until room temperature. Reserve 1-2 Tablespoons to use in buttercream icing.
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Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with 24 cupcake liners. In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream sugar and butter together until fluffy. Blend in eggs, milk, and vanilla extract. In a bowl, add flour, baking powder, and salt.
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