Sparkling Rose' Cupcakes with Vanilla Bean Rose' Buttercream
 
Prep time
Cook time
Total time
 
These light and airy cupcakes offer just the right amount of sweetness and pair perfectly with the creamy vanilla forward buttercream with a hint of tartness from the sparkling rose'.
Author:
Serves: 12
Ingredients
  • For the Cupcakes:
  • 1⅔ cups cake flower
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup sparkling rose or prosecco room temp
  • 3 egg whites room temp
  • 2 tsp. vanilla extract
  • 1 cup sugar
  • 1 stick unsalted butter – room temp
  • ¼ cup Mascarpone – room temp
  • Sparkling Rose Buttercream:
  • ½ cup sparkling rose (reduced to ¼ cup)
  • 2 sticks butter
  • 4 cups confectioner sugar
  • 1 vanilla bean seeds scraped out
  • 1 tsp. vanilla extract
  • 1 tbsp. heavy cream
Instructions
  1. For the cupcakes:
  2. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes.
  4. Slowly add the sugar in while mixer is running. Beat until butter and sugar is light and fluffy, around 5 minutes.
  5. Next add in the mascarpone and beat to combine.
  6. Beat the egg whites lightly until foamy, add in to bowl one at a time and beat until incorporated.
  7. Add the vanilla extract.
  8. With mixer running on low, slowly add half of the dry ingredients. Turn to medium and beat until just combined.
  9. Return mixer to low, add the sparkling rose' and beat until just combined.
  10. Add the rest of the of dry ingredients, mix until incorporated, do not over mix.
  11. Fill each cupcake liner ⅔ full. Gently smooth the tops off with off-set spatula.
  12. Place in oven and bake for 16-18 minutes until toothpick inserted comes out clean.
  13. Allow to cool in pans on wire rack for 10 minutes. Remove from pan and cool completely on rack.
  14. For the buttercream:
  15. In a small sauce pan over medium low heat, reduce the rose' by half. Remove from heat and set aside to cool.
  16. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 to 3 minutes.
  17. With mixer running on slow, add in the powdered sugar one cup at a time, then turn speed up to fully incorporate. About halfway through add the vanilla bean, extract, rose', cream and beat to combine.
  18. Continue adding in the sugar.
  19. Beat until smooth and creamy.
  20. Add more cream one tablespoon at a time if you desire a creamier texture.
  21. Frost cooled cupcakes as desired.
  22. Store covered at room temp for up to 3 days or covered in the fridge for up to 5.
  23. Bottoms up!
Recipe by Social Buttercream at http://socialbuttercream.com/2017/12/30/sparkling-rose-cupcakes-ring-in-the-new-year-with-bubbles-in-all-forms/