Monday, May 10, 2010

Pink Champagne Cupcakes

Oh so delicious!  I made these for the first time on Saturday night and OH...MY...GOODNESS!  They are so good.  They can be a pale pink or a beautiful bright pink (depending on how much food coloring you add) and they are divine.  My kids have eaten all of their food since I made these cute little cupcakes.

I found the recipe while surfing around the Betty Crocker website.  Here is the link.  I will also post it below so that you can have it right on my blog (and just in case BC decides to get rid of the recipe at some point).

Champagne Cupcakes
1box Betty Crocker® SuperMoist® white cake mix
1 1/4cups champagne
1/3cup vegetable oil
3egg whites
4to 5 drops red food coloring 
Champagne Frosting
1/2cup butter or margarine, softened
4cups powdered sugar
1/4cup champagne
1teaspoon vanilla
4to 5 drops red food coloring

Pink decorator sugar crystals

Edible pink pearls

Print these coupons...

About Concordance™

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.
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. 

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