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Pink Champagne Cupcakes

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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

Details

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.

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