Pink Champagne & Blue Bubbly Cupcakes

Tea is served! To add a touch of playful sophistication, present these cupcakes in china cups and saucers

Serves 24


  • 1 cup soft unsalted butter
  • 1½ cups granulated sugar
  • 1 egg white
  • 2 eggs
  • 2 tsp vanilla extract
  • 1¼ cup homogenized milk
  • 2¼ cup all purpose flour, sifted
  • 2½ tsp baking powder
  • ½ tsp salt
  • pink and blue food colouring
    Champagne frosting
  • 8 tbsp unsalted butter, soft
  • pinch of salt
  • 4 cups icing sugar, sifted
  • 1 tsp vanilla extract
  • 4 tbsp milk
  • 2 tbsp champagne
  • pink and blue food colouring
  • sprinkles


  1. Preheat oven to 350° F. Line two muffin trays (24 cups) with white paper baking cups.
  2. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 2 minutes. Add the egg white and eggs one at a time. Mix well.
  3. In a bowl combine the vanilla extract and the milk. In another bowl, briefly whisk the flour, baking powder and salt by hand. Add the ingredients, alternating the dry and liquid mixtures into the mixing bowl, beginning and ending with the flour. Scrape down the bowl after each addition. Take care not to overmix the batter.
  4. Divide the batter into two bowls. Add a few drops of food colouring to each one so that half your batter is pink and the other half is blue. Fill the baking cups halfway up with the batters.
  5. Bake for 25 to 30 minutes, rotating the cupcakes after half the time. An inserted toothpick should come out clean. Remove from the oven and let them cool completely.
  6. To make the frosting, cream the butter with the pinch of salt on medium speed for 2 minutes. Add the icing sugar in stages, mixing carefully. Once all the sugar has been added, cream until the mixture is light and fluffy. Add the vanilla, milk and champagne and fully mix. To lighten the mixture, add a few drops of milk or champagne.
  7. Divide the frosting from the mixer into two bowls. Add a few drops of pink food colouring to one and blue colouring to the other. Mix each icing by hand with a spoon until the colour has reached the intensity you prefer.
  8. Spoon the icing into piping bags each fitted with a large round No. 8 tip. Ice pink cupcakes with a swirl of pink icing and ice the blue cupcakes with the blue. Top with sprinkles.
Success has tasted very sweet for Allyson Bobbitt and Sarah Bell, who opened their Toronto pastry shop, Bobbette & Belle, more than four years ago in Leslieville. They just opened a second location in the Yonge and Lawrence area. “We have the goal of providing customers with sweets that have a nostalgic taste and feel, but take that experience to the next level,” says Sarah, who was formerly the head pastry chef for Canoe. That includes its cute open-air shops, which are decorated with fine china on the walls and Parisian-style furniture. “Every element in the shop, from the pastry to the smallest décor details, are selected by us and truly represent what we love,” says Allyson. In fact, many of the shop’s most decadent morsels have been handed down from Allyson’s Nana, including melt-in-your-mouth shortbread and scones.

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