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.
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.
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
In medium bowl, beat frosting ingredients with electric mixer on medium
speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Prep Time: 25 min | Total Time: 1 hour 15 min | Makes: 24 cupcakes
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.
Purchasing: For pink decorator sugar crystals, edible pink pearls and decorative
cupcake lines, check out www.fancyflours.com
Nutrition Information: 1 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%