Pine Champagne Cupcakes

By ldelmas

Ingredients

• 1 Box Betty Crocker Super Moist white cake mix
• 1 1/4 c. Champagne
• 3 egg whites
• 4 to 5 drops red food coloring
• Champagne Frosting
• 1/2 c. butter or margerine softened
• 4 c. powdered sugar
• 1/4 c. champagne
• 1 tsp. vanilla
• 4 to 5 drops red food color
• Garnish
• Pink decorator sugar crystals
• edible pink pearls

Preparation

Step 1

1. Heat oven to 350 degrees (325 degrees for dark or non stick pan). Place paper baking cup in each of 24 regular size muffin cups.
2 In a 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 minuites.
4 In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes.Sprinkle with pink sugar and pearls.