Pink Champagne Cupcakes and a Giveaway!

This is my 100th post to the blog! When I started it just over a year ago, I wasn’t sure what to expect (would anyone find the blog, let alone read it?). It is still very much a work in progress, however I have been encouraged by all the feedback I have received, and I couldn't have done without all of my faithful readers. So a big THANK YOU! To show my gratitude, I am offering my first giveaway, so keep reading to find out how to enter!

In honor of my 100th blog post today, I figured I would skip to one of my favorite things - dessert! When planning the menu for my ladies' luncheon, I knew I wanted to make cupcakes. But what kind? Surely, this was too fancy of an event for any old recipe. As soon as I found these pink champagne cupcakes in my saved recipes, I knew it was perfect. Not only does champagne scream decadence, but they are pink. If that isn't girly, I don't know what is.

These cupcakes were absolutely amazing. Sweet, with just the lightest hint of champagne. Paired with my vanilla buttercream, they were a fantastic addition to our lovely dessert spread.

Pink Champagne Cupcakes

2 cups plus 2 Tbsp. all-purpose flour
1 Tbsp. nonfat milk powder
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 1/2 cups granulated sugar
5 large egg whites
1 tsp. vanilla extract
pink food coloring
1 cup dry Brut champagne or sparkling wine

Preheat oven to 350 degrees and line muffin pans with cupcake liners. In large bowl, whisk together the flour, milk powder, baking powder, and salt. In bowl of stand mixer fitted with the paddle attachment, combine butter, oil and granulated sugar. Beat until light and fluffy in texture and in color, about 3 minutes. Add egg whites, one at a time, scraping sides of bowl after each addition. Add vanilla extract and pink food coloring (a little goes a long way with this batter, so be careful) and beat to combine well. Scrape down sides of bowl to make sure all ingredients are incorporated, and slowly add flour mixture, then champagne. Stir slowly until mixture is almost combined. Remove from mixer and stir ingredients with large spatula until just barely combined. Pour mixture into prepared liners, and tap lightly to remove excess air bubbles.

Place into center of oven and bake for 19-21 minutes, or until toothpick inserted into center of cupcakes comes out clean. Remove from oven and let cool in pans for 5 minutes. Move to wire racks and let cool completely before decorating. Frost as desired.

Source: adapted from Good Things Catered

Now... onto the giveaway!

When thinking about what to give away, I thought, "What do my readers love?" Since my mini cookies and cream cheesecakes is one of my most popular posts (not to mention one of my favorite desserts), I decided to give away a copy of one of my favorite cupcake cookbooks, Martha Stewart Cupcakes!

This book has 175 amazing cupcakes recipes, plus decorating ideas and baking tips. I have tried several recipes from the book, and have a million more saved (okay, that may be a slight exaggeration). I can't wait to share it with you!

To enter, leave a comment on this post telling us what your favorite cupcake is. Is it a simple vanilla with chocolate buttercream, or is it a decadent delight like pink champagne cupcakes? Or, if you don't have a personal favorite, what cupcake recipe would you like to see on this blog? Only one entry per person, please. The contest will end on Thursday, April 22 at 10:00 pm, EST. One winner will be chosen at random and announced next week. Good luck!