Last year I did a few recipes with pink in mind in the spirit of Breast Cancer Awareness Month. This year I would like to continue the tradition and post more recipes with pink as a message in tribute for continued awareness. The month of October is for Breast Cancer Awareness. Wear your pink proudly. Men, this means you too; you know that pink shirt you have hiding in the back of the closet? Pull it out baby. Women everywhere will stop and thank you. Everyone who knows me knows I love anything retro. This recipe is one of those 1950 retro style cakes. The recipe hails from Oceana restaurant in New York. Instead of a big cake I decided to make cupcakes. The recipe will make about 24 cupcakes or a good 2 layer standard size 8 or 9 inch cake. One last thing- make sure to sip a good glass of bubbly when you are whipping up this wonderful cake….There’s just the right amount leftover for sharing a glass with a loved one.
To your health, and a toast to all the ladies out there who are breast cancer survivors.
Pink Champagne Cake (cupcakes)
Recipe adapted from Oceana Restaurant in New York
Yield: 24 cupcakes or a 2 layer 8 or 9 inch cake
3 Cups Cake flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 Cup unsalted butter (1 1/2 sticks) room temp
2 Cups sugar
6 egg whites (6 oz.) (I like to use ” liquid egg whites” in the carton and fill to the 6 oz. mark on a liquid measuring cup)
1 tsp. vanilla extract
2 Cups pink Champagne, room temp
red food coloring
3 sticks unsalted butter, softened
1 lb. confectioners sugar
3 Tbsp. pink champagne
1 tsp. vanilla
To make the cake: Preheat the oven to 350 degrees F. Sift all the dry ingredients together through a mesh sieve and set aside. In a mixer bowl cream the butter and sugar until fluffy, about 5 minutes. Add the egg whites slowly until combined. Add vanilla and mix. Add the dry ingredients in 3 additions; alternating with the champagne in 2 additions, and ending with the flour mixture until combined. Tint the batter if desired to a shade of pink with pink or red food coloring. Fill the cupcake liners 2/3 full and bake for about 18-20 minutes until a few moist crumbs show when pierced with a wooden skewer or until cakes bounce back when pressed lightly. Let cool and frost with champagne buttercream.
To make the buttercream: Cream the butter along with sifted confectioners sugar until creamy and combined well. Add the champagne and vanilla and beat until combined. Careful not to overbeat or the liquid can cause the buttercream to separate.
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