PINK CHAMPAGNE CUPCAKES

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Pink Champagne Cupcakes image

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

Provided by Annie Wazny

Categories     Cakes

Time 45m

Number Of Ingredients 14

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

Steps:

  • 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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