Pink Champagne Cupcakes

By á-69516

Preheat oven to 350, 325 if using dark nonstick pan

Ingredients

• Champagne Frosting:
• Cupcakes
• 1 box white cake mix, Betty Crocker
• 1 1/4 c champagne
• 1/3 c vegetable oil
• 3 egg whiteds
• 4-5 drops red food coloring
• 1/2 c butter, softened
• 4 c powdered sugar
• 1/4 c champagne
• 1 tsp vanilla
• 4-5 drops red food coloring

Preparation

Step 1

Place paper cups in 24 muffin cups. In large bowl mix dry cake and champagne. Add oil, egg whites and food coloring. Mix on med speed about 2 mins. Divide evenly among muffing cups. Bake 17-22 mins. cool in pan 10 mins, remove and cool on racks. In med bowl beat frosting ingredients together and frost using decorating bag.