2¼cups plus 2 tablespoon (331 g)Kim's gluten free flour blend(or any flour blend of your choice containing xanthan gum)
2½teaspoonbaking powder
1teaspoonsalt
1tablespoonvanilla extract
2⅓cups (466 g)granulated sugar
1cup (240 ml)canola or vegetable oil
⅔cup (160 ml)whole milk
⅓cup (80 ml)pink champagne(I used Barefoot Bubbly pink moscato champagne)
4largeeggs, at room temperature
¾cup (180 g)sour cream
BUTTERCREAM:
3cups (6 sticks or 680 g)butter, at cool room temperature
6cups (680 g)powdered sugar, sifted or whisked well
3tablespoonchampagne reduction
CHAMPAGNE REDUCTION:
1bottleminus ⅓ cup pink champagne
Instructions
FOR THE CUPCAKES:
Preheat oven to 350° F. Line two 12-cup muffin pans with cupcake liners and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small measuring cup, add the milk to the reserved ⅓ cup of champagne. Set aside.
In the bowl of a stand mixer (or in a large bowl with a handheld mixer, mix together the granulated sugar, oil, and eggs on medium speed until well combined and lightened slightly in color. Add the sour cream and vanilla extract and mix just until combined. Scrape sides and bottom of bowl.
With the mixer on low speed, slowly add half the flour mixture, followed by half the milk mixture. Alternate with the final half of the flour and final half of the milk, just until combined. Don't overmix.
Fill cupcake liners about ¾ full and bake cupcakes for about 25-28 minutes, or until cake bounces back when lightly touched.
Remove from the oven and place on baking racks to cool.
FOR THE CHAMPAGNE REDUCTION:
Pour what's left of the champagne bottle (minus the ⅓ cup for the cupcake batter) into a small saucepan over medium-high heat. Bring to a boil and reduce temperature to maintain a constant simmer until the champagne is reduced to about 3-4 tablespoons (about 30 minutes).
Pour into a heat-proof container and place in the refrigerator to cool.
FOR THE BUTTERCREAM:
In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy.
Add the sifted (or whisked) powdered sugar on low, about a cup at a time, pulsing on and off so the sugar doesn't fly out of bowl.
When all sugar has been incorporated, add the cooled champagne reduction and vanilla extract (and a little pink gel color if desired). Mix to combine and then scrape down the sides and bottom of the bowl. Turn the mixer up to medium high and whip until light and fluffy and lighter in color, about 5 minutes.
Put a large star tip in a pastry bag and fill with buttercream. Pipe onto cupcakes. Alternatively, spread on cupcakes. Add sprinkles if desired.
Cupcakes will keep for about 2-3 days in an airtight container at room temperature or in the refrigerator for about one week.
Notes
*My mom created an easy way to preserve cupcakes to have them whenever the mood strikes! Place the frosted cupcakes on a baking sheet and put it in the freezer until the cupcakes are frozen solid. Remove from the freezer and individually wrap the cupcakes in plastic wrap. The frosting won't mess up because it will be frozen. Store in a large ziptop bag. Remove individually from the freezer and unwrap. Thaw on the counter until soft enough to eat :)