Pink Champagne Cupcakes
Recipe: #7125
December 23, 2012
Categories: Desserts, Cupcakes, Baby Shower, Christmas, Valentine's Day Oven Bake, Cake Mix, more
"Beautiful moist pretty cupcakes, I made these for a baby shower and everyone loved them! Recipe comes from the Betty Crocker website."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (70 g)
- Calories 251.9
- Total Fat - 4.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.6 mg
- Sodium - 178.7 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 0.4 g
- Sugars - 42.9 g
- Protein - 1 g
- Calcium - 53.2 mg
- Iron - 0.6 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350ºF. Place a paper baking cup in each of 24 regular-size muffin cups.
Step 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.
Step 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.
Step 4
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Tips
No special items needed.
0 Reviews
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