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Pink Champagne Buttercream Cookie Cups

(21)
  14 reviews
  • 15 min prep time
  • 30 min total time
  • 6 ingredients
  • 24 servings
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Use a mini muffin pan to make these party-worthy treats.

Arlene Cummings
January 16, 2012

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.

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
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