pink champagne cupcakes
(1 rating)
Made these for a girlfriend's 30th birthday...Cheers! It's a Betty Crocker recipe
(1 rating)
yield
24 (22)
prep time
25 Min
cook time
20 Min
Ingredients For pink champagne cupcakes
- CHAMPAGNE CUPCAKES
- USE CHEAP CHAMPANGE FOR BAKING AND KEEP IT AT ROOM TEMPERATURE
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1 boxbetty crocker super moist white cake mix
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1 1/4 cchampagne (a little for the cupcakes and a little for you..cheers!)
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1/3 cvegitable oil
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3eggwhites
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4-5drops of red food coloring to make pink
- CHAMPAGNE FROSTING
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1/3 csoft butter
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4 cpowdered sugar
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1/4 cchampagne (again...a little for the cupcakes and a little for you...cheers!)
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1 tspvanilla
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4-5drops of red food coloring to make pink
- YOU CAN GARNISH WITH EDIBLE PEARLS AND PINK SUGAR CRYSTALS
How To Make pink champagne cupcakes
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1Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
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2In 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. -
3Bake 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.
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4In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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