Pink Champagne Cupcakes

The other day I came across a Betty Crocker recipe that I just had to try.  As you can tell by the title of this post they were pink champagne cupcakes.  Three things were so right with these...they were pink (my favorite color), champagne was a key ingredient, and they just looked so darn cute.  What can I say?  I just had to make them.  There was no way around it.  Not to mention they would be perfect for Valentines day!

Champagne Cupcakes

   1 box Betty Crocker SuperMoist white cake mix
   1 1/4 cups champagne
   1/3 cup vegetable oil
   3 egg whites
   4-6 drops red food coloring

Champagne Frosting

   1/2 cup butter or margarine, softened
   4 cups powdered sugar
   1/4 cup champagne (I used Cook's Brut champagne, which was perfect)
   1 teaspoon vanilla
   4-5 drops red food coloring

Garnish

   Pink sprinkles or sugar crystals
   Edible pink pearls

Directions

1.  Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cups in each of the regular-sized muffin cups/tin.

2.  In a large bowl, combine dry cake mix and champagne.  Add oil, eggs, and food coloring.  Beat with an electric mixer on medium speed for 2 minutes (must beat for this long, it helps to make the cupcakes fluffier).  Divide the batter evenly among muffin cups.

3.  Bake 17-22 minutes or until toothpick inserted in the center comes out clean.  Cool 10 minutes; remove from pan to cooling rack.  Cool completely before icing, about 30 minutes.

4.  In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth.  Frost cupcakes with a decorators bag and icing tip.  Sprinkle with pink sugar crystals and pearls.

  












These cupcakes turned out to be absolutely delicious!  They were light and fluffy with a hint of a champagne flavor.  They were almost too pretty to eat...almost, but not quite.  I will definitely be making these again.  They would be perfect for weddings, showers, tea parties, etc.

I hope you enjoy these cupcakes as much as I did!