Pink Champagne Cupcakes

By detacatedmom

Ingredients

• Champagne Cupcakes
• 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 color
• Champagne Frosting
• 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
• Garnishes
• Betty Crocker® pink decorating sugar
• Edible pink pearls

Preparation

Step 1

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, 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.

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 garnishes. Store loosely covered.