Pink Champagne Cupcakes

Annie Wazny

By
@Wazny

Made these for a girlfriend's 30th birthday...Cheers!
It's a Betty Crocker recipe

Rating:
★★★★★ 1 vote
Comments:
Serves:
24 (22)
Prep:
25 Min
Cook:
20 Min

Ingredients

CHAMPAGNE CUPCAKES

USE CHEAP CHAMPANGE FOR BAKING AND KEEP IT AT ROOM TEMPERATURE

1 box
betty crocker super moist white cake mix
1 1/4 c
champagne (a little for the cupcakes and a little for you..cheers!)
1/3 c
vegitable oil
3
eggwhites
4-5
drops of red food coloring to make pink

CHAMPAGNE FROSTING

1/3 c
soft butter
4 c
powdered sugar
1/4 c
champagne (again...a little for the cupcakes and a little for you...cheers!)
1 tsp
vanilla
4-5
drops of red food coloring to make pink

YOU CAN GARNISH WITH EDIBLE PEARLS AND PINK SUGAR CRYSTALS

Step-By-Step

1Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
3Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

About this Recipe

Course/Dish: Cakes
Hashtags: #Cupcakes, #champagne