Cheers to 20 Years!

 

    Yesterday my husband and I celebrated our 20th wedding anniversary.  Neither of us can fathom the idea that we have been married that long.  It truly seems like just yesterday that I walked down the aisle in a dress that I still adore and became the wife of the love of my life.  Since then we have added three wonderful children to our lives (two of which are now taller than me!) and have built a life together that is both comfortable and fulfilling. 

 

     To commemorate our milestone, I of course decided to bake some cupcakes.  After all, it has been said that the way to a man's heart is through his stomach.  I must admit that these cupcakes, with the addition of the champagne and salted buttercream frosting, are not my usual fare. The flavour is unexpected, yet delightful; unpredictable, yet familiar.  Just as I hope our marriage continues to be.

 

Pink Champagne Cupcakes

1 box white cake mix

3 egg whites

1 1/4 cup pink champagne/sparkling wine (I used Yellow Tail Pink Bubbles)

1/3 cup oil

 4 drops red food coloring

 

• Heat oven to 350 and line pans with cupcake liners
• Beat cake mix, egg whites, champagne, oil and food colouring on low speed for 30 seconds until combined
• Continue to beat on medium speed for 2 minutes, scraping bowl occasionally
• Pour into liners
• Bake for 18-23 minutes or until an inserted toothpick comes out clean
• Cool 10 minutes before removing from pan
• Cool completely before frosting

Salted Buttercream Frosting

 

1 cup butter, softened

1/8 teaspoon salt
4 cups confectioners' sugar
1 teaspoon milk
 1 teaspoon vanilla extract

5-6 drops of red food colouring 

• In a medium bowl combine butter and salt
• Beat until blended
• Add sugar, 1 cup at a time and beat until combined
• Add the milk, vanilla and food colouring and beat for an additional 2 to 3 minutes or until batter becomes smooth and creamy
• Pipe onto cooled cupcakes and garnish with a fresh, ripe strawberry or garnish of your choice
• I used edible pearls for this occasion

 

*Frosting recipe adapted from;

http://www.food.com/recipe/vanilla-buttercream-frosting-from-sprinkles-cupcakes-222188