Pink Champagne Cupcakes

Tiny bubbles. Beautiful cupcakes. Super easy!

Yield

2 dozen

Champagne Cupcakes Ingredients

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring

Champagne Frosting Ingredients

1/2 cup butter or margarine, room temperature
4 cups confectioners' (powdered) sugar
1/4 cup champagne
1 teaspoon vanilla extract
4 to 5 drops red food coloring

Garnish Ingredients

pink decorator sugar crystals
edible pink pearls

Directions

Preheat oven to 350°F (177°C). Prepare two muffin pans by placing 24 baking cups in the cavities or by coating the cavities with Pan Release or cooking spray.

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.

Bake for 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire 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 pink sugar and pearls.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 22 minutes
Cool Time: 30 minutes

Additional Information

Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.

Nutritional Information

Amount per serving: Calories 230 (Calories from Fat 70); Total Fat 8 g (Saturated Fat 3 1/2 g, Trans Fat 0 g); Cholesterol 10 mg; Sodium 180 mg; Total Carbohydrate 38 g (Dietary Fiber 0 g, Sugars 29 g); Protein 1 g

Recipe Courtesy Of

Betty Crocker

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