Blush mini cakes made with pink Champagne Buttercream will elicit smiles all around for spring occasions.
Pink Champagne Mini Cakes
MAKES 9
Ingredients
- 1¼ cups unsalted butter, softened
- 3 cups sugar, divided
- 5 large eggs, room temperature
- 3¾ cups cake flour
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup whole milk
- 1 cup Champagne or sparkling wine, divided
- ½ teaspoon vanilla extract
- Pink liquid food coloring
- Champagne Buttercream (recipe follows)
- Garnish: organic rose petals
Instructions
- Preheat oven to 350°. Spray 2 (13x9-inch) baking pans with baking spray with flour. Line pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2½ cups sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine cake flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk and 1⁄2 cup Champagne, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla and desired amount of food coloring. Divide batter between prepared pans, smoothing tops with an offset spatula.
- Bake until tops are dry, edges are golden brown, and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Let cool slightly in pans for 10 minutes. Remove from pans and let cool completely on wire racks. Trim tops, if necessary. Freeze until firm, about 1 hour.
- In a medium saucepan, heat remaining ½ cup sugar and remaining ½ cup Champagne over medium heat, stirring occasionally, just until sugar dissolves. Let cool completely.
- Using a 3-inch round cookie cutter, cut 18 circles from frozen cakes, discarding scraps. Brush cake circles with Champagne simple syrup. Using a large open-star tip (Arco 827), pipe Champagne Buttercream onto cake circles. Stack one cake circle on top of another for a total of 2 layers. Refrigerate until ready to serve. Garnish with rose petals, if desired.
Champagne Buttercream
MAKES 8 CUPS
Ingredients
- 2⅔ cups unsalted butter, softened
- ¾ teaspoon kosher salt
- 9 cups confectioners’ sugar
- ⅓ whole milk, room temperature
- ⅓ cup Champagne or sparkling wine, room temperature
- Pink liquid food coloring
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar alternately with milk and Champagne, beginning and ending with confectioners’ sugar, beating just until combined after each addition. Beat in desired amount of food coloring. Increase mixer speed to medium, and beat until light and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.
Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!
