pink champagne cupcakes
Made these for a girlfriend's 30th birthday...Cheers! It's a Betty Crocker recipe
prep time
25 Min
cook time
20 Min
method
---
yield
24 (22)
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 cups champagne (a little for the cupcakes and a little for you..cheers!)
- 1/3 cup vegitable oil
- 3 - eggwhites
- 4-5 - drops of red food coloring to make pink
- CHAMPAGNE FROSTING
- 1/3 cup soft butter
- 4 cups powdered sugar
- 1/4 cup champagne (again...a little for the cupcakes and a little for you...cheers!)
- 1 teaspoon vanilla
- 4-5 - drops of red food coloring to make pink
- YOU CAN GARNISH WITH EDIBLE PEARLS AND PINK SUGAR CRYSTALS
How To Make pink champagne cupcakes
-
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.
-
Step 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. -
Step 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.
-
Step 4In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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