Pink Champagne Buttercream Cookie Cups

Blogger Arlene Cummings of Cooking With Sugar turns Pillsbury® Ready to Bake!™ refrigerated sugar cookies into elegant Pink Champagne Buttercream Cookie Cups that are perfect for any wedding or engagement party.

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Servings 24

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( 20 ) Ratings

20 Ratings

5 Stars 10%

4 Stars 10%

3 Stars 45%

2 Stars 15%

1 Stars 20%

Member Reviews ( 13 )

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ingredients 6
Prep Time 15 min
Total Time 30 min

Ingredients

Cups

1: package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies

Champagne Buttercream

1: cup butter, softened

3: cups powdered sugar

1/4: cup pink champagne

1: to 2 drops red food color

Decorations

: White candy sprinkles, if desired

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Directions

1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
4 In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.
5 Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.

EXPERT TIPS

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Expert Tips

For a more finished looking dessert, pipe frosting from a decorating bag into the cups.

Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.

Nutrition Information

Review & Comments

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momolovecooking

report Posted Mar. 13, 2013 5:07 PM

I hate to give anything a bad review but I just did not enjoy the Buttercream Frosting. I use sparkling grape juice 1/4 cup and it made my frosting a little to thin added more poweder sugar to it and I just did not like the way it taste.. If someone has any help for me let me know, cause I will try it again. maybe its the brand of butter I use, the type of power sugar I used, Dont know :( I just love the picture and i try to get it just like the picture. The bright side cookie was GREAT.. Pillsbury always have good Cookies the 1 is for the frosting...

kzieman

report Posted Jul. 18, 2012 12:48 PM

I have made these for different occasions and everyone loves them. The trick is to use Pam and sprinkle small amounts of sugar in the bottom of the mini tart pans. Also, to just give them a turn to remove from the muffin pan after cooling for about 10-15 minutes. They are so elegant and everyone loves them. I made them for my for my daughter's wedding in May and a golf luncheon last week. The recipe was wanted by all! I just keep a bottle of pink champagne the the refrigerator - could also just use any other liquid. The pearls are the perfect topping. Thanks for giving me such a great recipe.

angelchef29

report Posted May. 30, 2012 7:29 PM

Jackkris1969 Is there a video for these cookies? I can't seem to find it.

angelchef29

report Posted May. 30, 2012 7:17 PM

LinJ47 Below the recipe it says you can substitute sparkling grape juice for the champagne for a non-alcoholic version. You might also be able to use sparkling cider.

Cindymoonbeam

report Posted May. 30, 2012 6:54 PM

For any kind of cookies that require an indentation, I always use a thimble. It is really easy. i just place the thimble on my index finger and poke away!