Ingredients
Scale
Cupcakes
- 1/2 cup unsalted butter, room temperature
- 1 cup white sugar
- 2 eggs
- 1/2 cup plain greek yogurt
- 1 tsp vanilla extract
- 2 cups white all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup rose champagne
Frosting
- 1/2 cup unsalted butter, at room temperature
- 1/2 tsp vanilla extract
- 1/4 cup rose champagne
- 3 cups powdered sugar
- a few drops of pink food coloring
Instructions
Cupcakes
- Pre-heat oven to 350
- In the bowl of an electric mixer, cream together butter and sugar until fluffy, about 2 minutes
- Add eggs 1 at a time
- Mix in greek yogurt and vanilla
- In a small bowl, whisk together flour, baking powder, baking soda and salt
- Alternate adding dry ingredient mixture and champagne until everything has been added and is fully combined
- Line a cupcake tin with cupcake liners
- Fill each cupcake liner 90% full with batter
- Bake for 20 minutes
- Cool completely
Frosting
- In the bowl of an electric mixer, cream butter
- Add the vanilla
- Slowly 2 cups of powdered sugar
- Add the champagne
- Add remaining cup of powdered sugar
- Mix in the food coloring
- Refrigerate at least 1 hour
- Pipe frosting on to each cooled cupcake