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

  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.

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About Pink Champagne Cupcakes

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




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