PINK CHAMPAGNE CUPCAKES

Pink Champagne Cupcakes image

Tiny bubbles. Beautiful cupcakes. Super easy!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color
Betty Crocker™ pink decorating sugar
Edible pink pearls

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
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.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 31 g, TransFat 0 g

*** Explore more Pink Champagne Cupcakes Recipes »

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