Wednesday, January 18, 2012

Pink Champagne Cupcakes

I recently made these cupcakes for my book club meeting and they turned out superb. These cupcakes are super easy to make and stay fresh and moist for many days. The best part about making these cupcakes is that you will have left over Champagne to drink while baking! Makes 24.

Ingredients for the champagne cupcakes
1 box betty crocker super moist vanilla cake mix
1 1/4 cup champagne
1/3 cup vegetable oil
3 egg whites
5 drops red food coloring

Ingredients for the champagne frosting
1/2 cup butter at room temperature
4 cups powdered sugar
1/4 cup champagne
1 tsp vanilla
5 drops red food coloring

Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Combine cake mix and champagne in a large bowl. Mix in the oil, egg whites and food coloring. With an electric mixer, beat for 2 minutes on medium speed. Pour batter evenly into cupcake pans. Bake cupcakes for 17 minutes, or until toothpick inserted into the center comes clean. Place baked cupcakes on cooling rack to cool completely. While cupcakes are cooling beat all frosting ingredients with an electric mixer on medium speed. Mix until well combined and smooth. Frost the cupcakes and add sprinkles if desired.

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