We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Pink Champagne Buttercream Cookie Cups

(21)
  14 reviews
  • 15 min prep time
  • 30 min total time
  • 6 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Use a mini muffin pan to make these party-worthy treats.

Arlene Cummings
January 16, 2012

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

Steps

  • 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.
  • 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

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

No nutrition information available for this recipe
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved