Description

Here is the recipe for you to make and share with someone special in your life.

Servings

8

Ingredients

1 box Betty Crocker® SuperMoist® white cake mix (not Vanilla or Golden)
1 ¼ cups champagne (or California Sparkling White Wine for a less expensive option)
1/3 cup vegetable oil
3 egg whites
3-4 drops red food coloring

--Champagne Frosting--

½ cup butter, softened
4 cups powdered sugar
¼ cup champagne
2 teaspoons vanilla (I think next time I will try something fun like strawberry extract)
3 drops red food coloring

--Garnish--

Pink decorator sugar crystals
Edible pink pearls

Preparation

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

2. 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. (A little less than ¼ cup per cupcake.)

3. 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.

4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

Source(s)

Inspired by Betty Crocker

Notes

I found candy pearls at Michael’s craft store of all places… they have a pretty extensive supply of cake decorating options… who knew?

Related posts:

1. Champagne Cupcakes