This is a sponsored post, written by me and created in partnership with White Lily Flour. All opinions expressed herein are straight from my heart.
These pretty pink cupcakes are perfect for a champagne toast! Light and fluffy, with bright, citrus-y grapefruit and sparkling wine.
Hello my friend! How was your holiday? Did you enjoy?
Ours was good! Everything went off without a hitch. Lots of good food and Santa brought the kiddos everything they wanted and more.
And now we’re gearing up for the next holiday: New Years Eve!
Do you have any fun plans? I think we might be going to a family party, where all the kids and grownups can hang out together and celebrate. But if you are going to be at a grownups-only soiree, I think these pretty pink grapefruit champagne mimosa cupcakes would be the perfect dessert to bring!
I just love grapefruit treats, especially at this time of year. Winter is a great time to enjoy citrus, and you just can’t beat that cheerful pink color. Topped with a little sparkling gold disco dust, these cupcakes just scream celebration!
I love to use White Lily flour for all my baking. It’s extremely versatile, and great for all sorts of baked goods.
But I especially love it for cake. Because White Lily flour is finer in texture, it creates a light, airy crumb structure, making my cupcakes tall, tender, and moist. This is the White Lily difference, and it’s definitely changed my baking for the better!
Your guests will love these pink grapefruit champagne mimosa cupcakes! Bake up a batch for your New Years bash, or they’d be perfect for a brunch or shower too!
Preheat the oven to 350 degrees F and line a cupcake pan with papers.
Place the flour, sugar, baking soda, and salt in a large mixing bowl, and whisk to combine. Place the oil, grapefruit juice, champagne, buttermilk, egg whites, and zest in a large liquid measuring cup, and whisk to combine. Pour the liquid ingredients into the dry, and mix on medium speed until smooth. Scrape the bottom and sides of the bowl with a silicone spatula, to be sure that all the ingredients are well incorporated.
Transfer the batter to the prepared cupcake pan, and bake for 16 to 20 minutes, or until a toothpick inserted into the thickest part of a cupcake comes out clean or with a few moist crumbs. Cool completely, then top with frosting and garnish with gold disco dust.
To make the frosting*:
Place the champagne in a small pot, and bring to a boil over medium heat. Continue to boil until the champagne has reduced to a scant 1/4 cup. Cool completely and set aside.
Place the egg whites and sugar in a large metal mixing bowl and whisk together. Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
Remove from heat and whip on high speed until the meringue holds stiff peaks. Cool completely (There should be no hint of warmth when the hand is place on the side of the bowl. Place in the refrigerator for 10-20 minutes, if necessary.) Add the butter, a tablespoon at a time, while whipping on medium-high. When all the butter has been added, stir in the reserved champagne reduction, grapefruit juice, and grapefruit zest. Tint with rose pink gel paste color.
*These cupcakes can also be topped with American-Style Buttercream. Follow the recipe directions, flavoring as noted above with champagne reduction, grapefruit juice, and grapefruit zest.