Over the weekend, I made some of Martha’s strawberry cupcakes, but I wanted to make icing using pink champagne. The cake itself is nice and light, with little pieces of strawberry scattered throughout, and this made a great, sweet addition! I snagged this recipe from The Daily Dish. It’s delish!
Strawberry Champagne Icing
- 3 1/4 c. confectioners’ sugar
- 1 c. butter, softened
- 3 T. pink champagne
- 1/4 – 1/2 tsp. strawberry extract (to taste)
- 1/4 tsp. Wilton pink food coloring
Beat the butter until it’s nice and creamy.
Then, on low speed, use your mixer to slowly add the confectioners’ sugar until well blended. Add the champagne and strawberry extract.
Turn your mixer to high and blend for 3 or 4 minutes.
It was AWESOME – incredibly easy to decorate, with hardly any mess at all.
As you can see, I made a lot of mini cupcakes…but if you know me, you know I’m incredibly impatient. So after a while, I started making larger cakes too in my silicone cupcake “wrappers.” Let’s just say it was a GREAT call.
Making the icing was so easy, and then using the decorator made it even easier to do. Cheers!