Pink Champagne Cupcakes
Created by MiniMia on December 23, 2012
- Servings: 24
- Prep Time: 25m
- Cook Time: 17-22m
- Recipe #7125
Ingredients
- Cupcakes:
- 1 (18 ounce) box Betty Crocker* SuperMoist* White Cake Mix
- 1 1/4 cups champagne, at room temperature
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 drops red food colouring
- Frosting:
- 1/2 cup butter or margarine, softened
- 4 cups confectioners sugar
- 1/4 cup champagne, at room temperature
- 1 teaspoon vanilla
- 4 to 5 drops red food coloring
- Garnish:
- Pink decorator sugar crystals
- Small edible pink pearls
How to Make
-
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.
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Step 4: In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Nutritional Facts
- 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