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).
|
| 1 | box Betty Crocker® SuperMoist® white cake mix |
| 1 1/4 | cups champagne |
| 1/3 | cup vegetable oil |
| 3 | egg whites |
| 4 | to 5 drops red food coloring | |
|
| 1/2 | cup butter or margarine, softened |
| 4 | cups powdered sugar |
| 1/4 | cup champagne |
| 1 | teaspoon vanilla |
| 4 | to 5 drops red food coloring |
|
| Pink decorator sugar crystals |
| Edible pink pearls |
| 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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