PINK CHAMPAGNE CUPCAKES

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

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

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.

*** Explore more Pink Champagne Cupcakes Recipes »

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