Prep Guide and Tips:
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.
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Pink Champagne Cupcakes
- Prep Time:
- 25 Min
- Start to Finish:
- 1 Hr 15 Min
- Servings:
- 24 cupcakes
- Print:
-
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 or 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 coloring
- Garnish
- Pink decorator sugar crystals
- 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, 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 pink sugar and pearls.
Additional Directions
Nutrition Facts
Nutritional Information Per Serving; 1 Cupcake:
- Calories:
- 230
- Calories From Fat:
- 70
- Total Fat:
- 8g
- Cholesterol:
- 10mg
- Sodium:
- 180mg
- Potassium:
- 35mg
- Protein:
- 1g
- Vitamin A:
- 2%
- Vitamin C:
- 2%
- Calcium:
- 2%
- Iron:
- 2%
