Rose Champagne Cupcakes Zoom

Rose Champagne Cupcakes Recipe

There's nothing wrong with adding a little touch of elegance and sophistication to your cupcakes. These Champagne Cupcakes with Rosewater Buttercream scream it. Well, maybe they don't scream it; more like articulate it in a proper European accent. Either way, when you incorporate the delicateness of rosewater with the sweetness of Rosé champagne, you're guaranteed a personal invitation to the soiree of the season; even if that just means the best seat on your couch.
Makes: 24
Skill Level: None

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Step 1

Preheat oven to 350ºF. Line muffin pan with baking cups.

Step 2

In large bowl, combine cake mix, champagne, egg whites and oil. Beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes. Fill baking cups 2/3 full with batter.

Step 3

Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

Step 4

For icing, beat butter in large bowl with electric mixer until smooth. Add rose water. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add milk and beat until light and fluffy.

Step 5

Using a 1M tip, pipe a large rosette on top of each cupcake; top with Sugar Pearls.

*Find rose water in the middle eastern section of your grocery store.

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white cake mix

1 package (18.2 oz.) white cake mix

sweet rosé champagne

1-1/4 cups sweet rosé champagne

egg whites

4 egg whites

vegetable oil

1/3 cup vegetable oil

butter, softened

1/2 cup (1 stick) butter, softened


3/4 teaspoon rosewater

sifted confectioners' sugar

4 cups (about 1 lb.) sifted confectioners' sugar


2-3 tablespoons milk

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