Okay, so I’m going to try and bring my excitement level down over this find. But, you know you kinda wanna do a quick fist pump yourself. Go on. No judgement. The fabulous people over at BettyCrocker.com are responsible for this tasty treat that combines, champagne AND cupcakes. Check out their site for TONS more yummy recipes. XOXOXOX
Champagne 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 or margarine, softened |
| 4 | cups powdered sugar |
| 1/4 | cup champagne |
| 1 | teaspoon vanilla |
| 4 | to 5 drops red food coloring |
Garnish
| Pink decorator sugar crystals | |
| Edible pink pearls |
- Heat oven to 350°F (325°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 minutes.
- 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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