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Pink Champagne Cupcakes Recipe

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This recipe for Pink Champagne Cupcakes is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color
Directions:
Directions:
Heat oven to 325º. Place paper liner 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.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Tip: You can mix a packet of red Koolaid and use the liquid in place of the red food coloring.

 

 

 

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