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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.