Thursday, April 5, 2012

Diva In The Kitchen: Pink Champagne Cupcakes

This recipe is one I found on Pinterest.  It came at just the right time, as I ended up making them for a friend's birthday.  I love the champagne flavor and thought they were super easy and foolproof to make.  Plus, I love the pretty pink-ness!



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 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

Garnishes
  • Betty Crocker® pink decorating sugar
  • 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, 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.

Enjoy!
  



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