Pink Champagne Cupcakes

Preheat oven to 350, 325 if using dark nonstick pan

Pink Champagne Cupcakes
Pink Champagne Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Box White Cake Mix, Betty Crocker

  • 1 1/4

    Cup Champagne

  • 1/3

    Cup Cup Vegetable Oil

  • 3

    Egg Whites

  • 4-5

    Drops Red Food Coloring

  • Champagne Frosting:

  • 1/2

    Cup butter, softened

  • 4

    Cups powered Sugar

  • 1/4

    Cup Champagne

  • 1

    Teaspoon Vanilla

  • 4-5

    Drops Red Food Coloring

Directions

Place paper cups in muffin tins. In large bowl mix dry cake and champagne. Add oil, egg whites, and food coloring. Mix on medium speed about 2 minutes. Fill muffins cups evenly. Bake 17-22, cool in pan 10 minutes, remove and finish cooling on wire racks. In medium bowl cream butter, vanilla, food coloring, and champagne. Add the the powered sugar beat together until creamy. Frost using a decorating bag.

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