Momming. It’s a tough job. It doesn’t matter who you are, and it doesn’t matter how long you’ve been doing it. It doesn’t get any easier. There are always sleepless nights, long hours and a required level of wisdom that I am not sure even King Solomon himself ever achieved. You’ve instantly become a jack-of-all-trades, finder of all things and the possessor of all answers. Sometimes you have to dig in and grit it out to get it right. Other times, you have to bend ever so carefully. Still, there are times you don’t get it right at all. But that’s ok because patience, endurance and fortitude are your new middle names.
But here’s the thing. As tough as this job is, it doesn’t really lose its shine and it’s not all that impossible. And on those days when it feels like it just might be the hardest thing you’ve ever done, there’s nothing like a little truth and pink champagne cupcakes to make it better.
Let’s tackle Truth first. Truth is you are well-equipped to do your job. I’m not talking about being well-equipped for the ‘mom job’ in general or just being any ol’ mom. I am talking about being well-equipped to be the mom your kids specifically and individually require. You are exactly what these little (or big) people need to succeed.
Ephesians 2:10 says “For we are His workmanship, created in Christ Jesus for good works, which God prepared beforehand, that we should walk in them.” Your good works, your tasks in life, your callings, were tailor-made just for you before you even encountered them. Is parenting a good work? I would say so. Pouring into someone else so that they can be the best someone they can be is always a good thing. And according to Eph. 2:10, God created you for good works and made sure you have what it takes to walk them out.
So what about these pink champagne cupcakes? Ok. More truth. Cupcakes just make everything better. That’s it. End of story. And pretty cupcakes with bubbles and pearls, made with wonderfully moist white cake, pink champagne extract, and topped with a fluffy marshmallow champagne frosting?… Do I need to say it?… These fabulous little cupcakes of delicate pink finery really make everything better. They are everything little fizzy moments of joy should be. So savor a quiet moment or two with your sweet cakes of bliss and rest assured in the knowledge that no matter what this parenting gig throws at you, deep inside you’ve been equipped with all that you need.
Pink Champagne Cupcakes With Marshmallow Champagne Frosting
(What You’ll Need)
- white cake mix
- vanilla pudding mix
- sour cream
- canola oil
- cranberry ginger ale
- champagne extract
- unsalted butter
- marshmallow cream
- powdered sugar
- 2 sizes of decorating pearls and crystal sugar
Let’s Get Started:
Amber Hussey is back in the ASD kitchen to show me how to whip up these special cupcakes. And you know what that means! 1) Fabulous cake is about to happen. 2) My primary job was lots of taste testing. It’s a tough role, but I don’t mind the sacrifice.
I’ll be honest, one hang up I usually have about cupcakes is that it often times feels like the cake is secondary to the frosting. It doesn’t matter if the cake is dry or so-so as long as it can be piled high with frosting and stuffed full of filling. All show and no go. But that’s not the case with these little beauties. These cupcakes turn out just as light and delicious as you please. And the secret is in one simple extra step, separating the eggs. To get started, all of the ingredients are mixed together EXCEPT the eggs whites. These are set aside during the initial mixing and are only folded in a little at a time after they have been beaten to form stiff peaks.
Think about how all that air whipped into those eggs whites are going to bake up into the lightest cupcakes ever! When the egg whites have been completely folded in, it’s time to spoon that batter into a muffin pan. But make sure not to overfill the cups. 2/3 of the way full is plenty. They will rise as they bake.
Filled muffin cups = time to bake. These pink ladies bake 25-30 minutes in a 350 degree oven. When they’re out and cooling nicely on a rack, you’ll have plenty of time to throw together some of the best marshmallow cream icing ever to top a cake in a muffin cup.
Marshmallow cream icing (who would’ve thought?!) is the perfect match for these light cakes. I can’t believe how crazy I am about this icing. I am usually not a fan of marshmallows at all, but this… Ahhh, this. It is outright delightful. It even makes a great fruit dip. Amber and I may or may not have had a number strawberries with the leftovers (Taste testing. It’s important). And Amber might have even served it fruit dip style with even more strawberries and chunked pineapples at a little dinner get-together the next night. It just that good. You’ ll have plenty left over from this recipe if you want to do that too.
This icing is just butter, marshmallow cream, powdered sugar and champagne extract mixed together and piped on using the large round decorating tip. This method is so easy. I can’t wait for you to try it and tell me what you think.
We just piped little peaks on the tops of the cupcakes until most of the top was covered and then got busy adding 2 sizes of sugar pearls and a white sugar crystals. The goal was to make the tops of these cakes look like a fizzy glass of champagne. To finish them off, we cut gold and pink straws in half and stuck each half in a cupcake for a party drink garnish.
I think the effect is just about the cutest thing I have ever seen. And I didn’t have to worry about them being too girly. My menfolk ate just as many of them as anyone and were a little upset when they were gone.
Make a little room for pink champagne cupcakes in your life. With all the things we moms make happen in one day, a pink champagne cupcake and knowing we’ve got what it takes can make all the difference.
Ready to make these cupcakes? Here are a few tools you might need to make and serve this recipe.
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Like this Pink Champagne Cupcake with Champagne Marshmallow Frosting Recipe? Check out these other ASD favorites!
- white cake mix
- 3oz vanilla pudding mix
- 8oz sour cream
- 4 eggs
- 1 C cranberry ginger ale
- 1/3 C canola oil
- 2 tsp champagne extract
- 1 lb unsalted butter, softened
- 1 large + 1 small jar marshmallow cream
- 7 C powdered sugar
- 1 1/2 tsp champagne extract (or to taste)
- Preheat oven to 350 degrees. Line muffin tin with cupcake papers.
- Separate egg whites from yolks. Set whites aside.
- Mix together egg yolks with rest of cake ingredients.
- Beat egg whites until they form stiff peaks. Gently fold egg whites into cake mix a little at a time.
- Spoon cake batter into muffin cups and bake 25-30 minutes or until toothpick comes out mostly clean.
- Cool on cake rack before frosting.
- Mix butter and marshmallow cream until blended.
- Add powdered sugar 1 Cup at a time while mixing.
- Add champagne extract. Mix until blended.
- Frost cupcakes when cakes are completely cooled. Decorate with sugar crystals and white sugar pearls.
- Leftover frosting makes a great fruit dip!
Here at A Southern Discourse, we love to spotlight what YOU are doing in your community to make an impact on those around you! That is why we are so glad to be able to partner with Amber Hussey. Amber has had experience as a professional home baker, baking custom cakes from parties, anniversaries, weddings, and other special occasions. Amber’s special ingredients? A heart of service and a genuine spirit of joy! We’re honored to have Amber as a regular guest here at ASD.
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