Holy Hiatus, Batman!

Yikes!  I have been baking like a fiend, but too darned busy to log it all!  Life is crazy, but in all the good ways, and has been filled with sweet treats these last few months.  I will take myself off of hiatus status in style, and share with you a very special cupcake that my husband and I have been working on.  

We are very excited to be expecting a baby girl in just 7 more weeks!  These beautiful photos were taken by Caroline Dahlberg of Coeur de La - definitely check her out.  She and her husband were amazing, and captured such an exciting part of our lives!!

The cupcake featured (the edible one) was a pink champagne cupcake - the recipe said that it "didn't matter" the type of champagne, but let me tell you...if you love champagne like I do, it totally DOES matter.  Don't skimp and go the cheap way.  But, they served their purpose on this day.  

Pink Champagne Cupcakes

*From Betty Crocker: The Big Book of Cupcakes

What better way is there to celebrate than to fuse champagne and cupcakes?  I cannot think of anything more delightful :)

2 3/4 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

1 2/3 cups sugar

5 egg whites (give the yolks to your favorite pooch!  Mine loves them!)

2 1/2 teaspoons vanilla 1 

1/4 cups of your favorite champagne at room temperature (plus, pour a little extra into a flute to enjoy while baking!)

4-5 drops of red food color (I used bright pink - and mine turned out VERY pink!!)

Heat oven to 350 and line your baking dish with your favorite liners

Mix the flour, powder and salt in a medium bowl

Beat butter for 30 seconds, then gradually add your sugar - 1/3 cup at a time.  Make sure it is well incorporated before adding more

Once all the sugar is added, beat for 2 more minutes

Add egg whites, one at a time - beat well after each

Combine food coloring and champagne

Switch to low speed and alternate dry mixture (1/3 at a time) and champagne (1/2 at a time) - beat until JUST blended - no more or your cakes will be dense little bricks!

Divide batter and bake for 18-20 minutes

(Makes about 24 cupcakes)

Frosting

1/2 cup butter - softened
4 cups powered sugar
1/4 cup champagne
1 teaspoon vanilla
4-5 drops red food color

Throw it all in and mix until it is your desired consistency.  Put into your piping bag with your best tip, and frost away!!