pink champagne cupcakes for two

What colors are romantic to you?

I know Valentine's Day is all about red and pink.  But, I dunno.  It's just not that romantic to me.

To me, it's all about pale pink and gold.  Vintage colors.  Like Paris in the late 1700's to early 1800's.  Come on, it was even called the Romantic Era.  And nothing says romance like cholera.

Just kidding.

Seriously though, if I could go back to a period of time, that's where I'd want to go.  I thought a lot about this after we watched the movie, Midnight in Paris, which was, to quote Matt, "delightful".  (haha, who says that?!)  Anyway, I've never been to Paris, but I know I would loooove it.  Especially if I got to go back in time at midnight and party with Marie.  Hollaaaa!

So, inspired by my love of vintage Paris, I made you romantic little cupcakes with champagne.  Pink champagne.  And gold sprinkles.  Ooh la la.

But unlike the queen of excess, I wanted to make a treat that was perfect for two people.  So this recipe makes 4 cupcakes.  Yessss, that is a two person portion.  Don't argue.

You should totally make these cupcakes for Valentine's Day and share them with someone you love.  Cuddle up, toast with the leftover champagne, and talk about what time period you'd like to go back in time to.  A perfectly romantic night.

Pink Champagne Cupcakes for Two
makes 4 cupcakes

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Ingredients:
1 egg white
1/3 cup sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract
1/3 cup PLUS 2 tablespoons flour
1/8 teaspoon baking soda
scant 1/8 teaspoon baking powder
pinch of salt
2 1/2 tablespoons pink champagne
2 tablespoons sour cream or greek yogurt (I used light)
1 small drop pink food coloring (I used Americolor Soft Pink gel)

Directions:
Preheat oven to 350 degrees F.  Line a cupcake pan with 4 liners.

In a medium bowl, whisk together the egg white and sugar until completely combined.  Slowly drizzle in the melted butter while whisking, and mix until combined.  Mix in the vanilla extract.

Add the flour, baking soda, baking powder, and salt to the bowl.  Whisk together until fully incorporated.

Add the champagne and sour cream, and whisk until fully mixed.  Using a toothpick, place a small drop of pink food coloring and mix.  Add more until desired color is reached.

Evenly divide the batter between the 4 cupcake liners.  Bake 16-20 minutes, or until toothpick inserted into the center comes out clean.  Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Pink Champagne Frosting
1/4 cup (1/2) stick unsalted butter, softened
1-1 1/2 cups powdered sugar, sifted
2-3 teaspoons pink champagne
1 small drop pink food coloring (I used Americolor Soft Pink gel)

Directions:
In a medium bowl, beat butter and 1 cup of powdered sugar together using a hand mixer.  When combined and fluffy, add 2 teaspoons champagne and mix until combined.  If the frosting is too stiff, add more champagne.  If the frosting is too runny, add more powdered sugar.  Using a toothpick, place a small drop of pink food coloring and mix.  Add more until desired color is reached.  

Frost cupcakes as desired.

Cheers!