Pink champagne cake
With some unusual ingredients
For a succulent sweet cake!
1/2 c butter salted
1/2 c milk
2 eggs
6 oz of yogurt ( Greek or vanilla)
3 cups flat pink champagne ( reduced later to 1 cup)
1/2 tsp pure vanilla
2 cups flour
2 tsp baking powder
Pre heat oven to 375 while you reduce champagne to one cup. You get about 12 reg sized cupcakes one large loaf or mini cakes. For cupcakes 25 mins will do, for a loaf about 50 minutes and mini cakes about 12 minutes.
Cream soft butter sugar and eggs, add milk, yogurt, and vanilla. Mix well. Combine flour and baking powder. Add all together except for cooling reduced champagne. Once slightly cooled you will have about one cup add in intervals stirring well each time util all champagne is combined. 1 drop of food coloring if desired.
Once baked they will be golden on top. Try not to devour it all!
Finishing touches:
A powdered sugar glaze with a lil reserved reduced champagne. Drizzle.
Add a tablespoon of the reserve to buttercream.
Add fine white or dark chips.
Set with raspberries or chocolate covered strawberries.
Sprinkle before you bake with sparkling sugar, pink white and red.
*Remember since it has been reduced all of the alcohol has been cooked off and is safe for that special momma to be or little tummies ;)
CHEERS!
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