Pink Champagne Cupcakes

A few weeks ago I made Pink Champagne Cupcakes. I wanted to make something for Erin's birthday, so since two of her favorite things are champagne and cupcakes, I knew I could find a way to combine the two! Thankfully, Betty Crocker had the perfect recipe:


Champagne Cupcakes
1 box Betty Crocker SuperMoist white cake mix (but I am guessing any boxed cake mix will do)
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring

Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring

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 your choice of garnish!

This was my first time making these and I was pleased with the outcome. Since I only went through about half a bottle of champagne, I decided to make another batch a week later. The second time, I only added champagne to the frosting. It was the perfect balance of sweet and chic!

2 comments:

  1. As someone who ended up eating this entire batch of cupcakes (ok, maybe some went to Christopher's office), I can attest to their greatness. Will they be making an appearance at mac n' cheese fest?!

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  2. oh i hadnt thought of that! perhaps! or maybe a spinoff version...

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