Pink Champagne Cupcakes
"These easy yet beautiful cupcakes are great for weddings or bridal showers"
- Ready In:
- 32mins
- Ingredients:
- 11
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
- 1 (20 ounce) box white cake mix
- 1 1⁄4 cups champagne
- 1⁄3 cup vegetable oil
- 3 egg whites
- 4 -5 drops red food coloring
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 4 cups powdered sugar
- 1⁄4 cup champagne
- 1 teaspoon vanilla
- 4 -5 drops red food coloring
- pink decorator sugar crystals
directions
- 1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- 2. 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.
- 3. 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.
- 4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
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Reviews
-
These are the moistest cupcakes I have ever eaten. The texture was excellent!! I have also noticed that you can use non-alcoholic champagne with these without losing any of the texture or moistness. The frosting was delicious also. I have made these with different butter cream frosting also and added a couple of tablespoons of champagne to thin it out so I could pipe it onto the cupcakes. Thanks for a great recipe! -
The cupcakes turned out great! The frosting was a bit dry so I used an extra 1/2 cup of butter and added a tablespoon or so of gin and some lemon juice to make a Diamond Fizz inspired version, adding a little more powder sugar to get the right consistency. Turned out so yummy!
RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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