Mother's Day Recipes

Pink Champagne Cupcakes

Tiny bubbles. Beautiful cupcakes. Super easy!

Pink Champagne Cupcakes

Prep: 25 min | Bake: 22 min | Yield: 24 cupcakes

Ingredients

Cupcakes

  • 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

Champagne Frosting

  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup champagne
  • 1 teaspoon vanilla extract
  • 4 to 5 drops red food coloring

Garnish

  • Pink decorator sugar crystals
  • Edible pink pearls

Instructions

  1. Heat oven to 350 degrees F (325 degrees 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 for 17 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool for 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.

Notes

Success: Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.

Nutrition

Per cupcake: Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 29g); Protein 1g

Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 2%

Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker



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