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Ingredients
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In 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.
- 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.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Preparation
Step 1
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Makes
box Betty Crocker® SuperMoist® white cake mix
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In 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.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
I substituted Bartels and Jaymes exotic berry cooler for the champagne in both the cupcake recipe and the frosting recipe. And I added about a fourth cup of Crisco to the frosting. Very nice! I will make this again and again.
I made these for a new year's party and all my guests insisted that they were the best cupcake they've had! They were really easy to make. For a stronger champagne taste I reduced 1 cup of champagne to 3 or 4 tablespoons by boiling. Then let it cool, and used it as a substitute for milk in the wilton buttercream frosting recipe. Turned out great!
These were a hit at the party! Easy to make. The champagne taste does come through.
Sorry Betty but I have a much better recipe for Pink Champagne cupcakes using your cake mix too. Let me know if you'd like me to share :)
I also made them for a New Years Eve party and they, too, were a hit. I flavored half of the frosting with almond flavoring and the other half with vanilla. I put sugar sprinkles on the vanilla ones and left the almond flavor frosting plain. I don't know which they liked better, but they all went as fast as I put them out! Loved them and they are so easy to make.
For my daughter's graduation from high school over the summer I found the pink champagne cupcake recipe and decided to include it in the short list of cupcake flavors we would make. I made double batches of each flavor and baked two cupcake sizes (regular and mini).
This recipe was easy to follow and the cupcakes came out just darling. The pink champagne cupcakes were the biggest hit! The champagne in the mini size were gone before the coffee was served.
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