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Pink Champagne Cupcakes Recipe

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This recipe for Pink Champagne Cupcakes is from Kelly's Kitchen, 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:  
Cupcakes:

1 box Betty Crocker Super Moist white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color

Frosting:

1/2 cup butter, softened
4 cups powdered sugar
1/4 champagne
1 teaspoon vanilla
4 to 5 drops red food color

Garnish:

Edible white pearls
Directions:
Directions:
Heat oven to 350 degrees. Place paper baking cups 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 for 2 minutes. Divide batter evenly among muffin cups.

Bake for 30 to 35 minutes.

Frost when cool.
Personal Notes:
Personal Notes:
Add coconut flakes if desired.

 

 

 

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