Pink Champagne Cupcakes

Annie Wazny

By
@Wazny

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


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2
In 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.
3
Bake 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.
4
In 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