Pink Champagne Cupcakes
(from BearNakedBaker’s recipe box)
Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.
Source: BearNakedBaker
Prep time: 10 minutes
Cook time: 20 minutes
Serves 22 people
Categories: CAKES
Ingredients
- Champagne Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 drops red food color
- Champagne Frosting
- 1/2 cup butter , softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 to 5 drops red food color
- Garnishes
- pink decorating sugar ,Edible pink pearls
Directions
-
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, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 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 garnishes. Store loosely covered.