Soft, fluffy Pink Champagne Cupcakes with elegant flavor perfect for celebrations.

Scale

1 ½ cups pink champagne

2 ⅔ cups flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup salted butter

1 tablespoon vanilla extract

½ cup vegetable oil

2 cups sugar

4 eggs

pink food coloring

1–2 tablespoons champagne reduction

½ cup butter

2 cups confectioners sugar

½ teaspoon vanilla

1–2 tablespoons milk

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1. Preheat oven to 325°F and line cupcake pan.

2. Simmer champagne until reduced by half and cool.

3. Mix dry ingredients in a bowl.

4. Beat butter and vanilla until smooth.

5. Add sugar, oil, and eggs and mix well.

6. Alternate adding dry ingredients and champagne reduction.

7. Fill liners and bake for 18-20 minutes.

Do not overmix batter.

Cool cupcakes before frosting.

Use reduction for stronger flavor.