Pink Champagne Cupcakes

4
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

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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

How to Make Pink Champagne Cupcakes

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.

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About Pink Champagne Cupcakes

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




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