Pink Champagne Cupcakes
- Reviews 2
Ready In: 32 mins
Serves: 24
Yields: 24 cupcakes
Ingredients
- 1 (20 ounce) box white cake mix
- 1 1⁄4 cups champagne
- 1⁄3 cup vegetable oil
- 3 egg whites
- 4 -5 drops red food coloring
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 4 cups powdered sugar
- 1⁄4 cup champagne
- 1 teaspoon vanilla
- 4 -5 drops red food coloring
- pink decorator sugar crystals
Directions
- 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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