Pink Champagne Cupcake Recipe…My Life is Complete

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

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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
  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.

Yummy hot chocolate cupcakes

Dearest Food Network:

I love you. And I especially love this recipe that was posted on your site. I also love you guys, so I decided to post it here for you too. Be sure to check out the Food Network for more killer recipes by clicking HERE. XOXO

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Ingredients

Cake:

  • 1 1/2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 1/2 tablespoon pure vanilla extract
  • 3/4 cups very hot water

Topping:

  • 1 cup heavy cream
  • 1 tablespoon sugar or 1 can real whipped cream
  • Equipment: 6 fairly heavy China coffee cups

Directions

Make the Cake: Preheat the oven to 350 degrees F.

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whiskattachment (or use a hand mixer) and blend briefly.

Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.

Pour the batter into coffee cups and arrange them 1-inch apart on asheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don’t remove the cakes from the cups!)

Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.

When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

I am serious and don’t call me Shirley (Temple cupcakes)

Below you’ll find a marvelous recipe for Shirley Temple cupcakes. I can’t take credit for the creation, but I can tell you where I found it! Here’s the link for Cocktail Cupcakes. Be sure to check out their site for other scrumptious recipes. XOXO

Shirley Temple Cupcake Recipe

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Batter Ingredients

1 c. butter
2 c. sugar
4 eggs
About 4 c. sifted all-purpose flour
1 tsp. vanilla
1/2 tsp. baking soda
1 c. lemon lime soda (left out so it will get flat)
1/4 c. grenadine
30 maraschino cherries

Cream butter and sugar until well blended. Add eggs one at a time and beat well. Sift flour and baking soda. Add to mixture alternately with lemon lime soda and grenadine. Add vanilla. Pour into cupcake liners. Place one maraschino cherry in the middle of each cupcake on top of the batter. and bake at 350 degrees for 22-25 minutes. Cherry will sink down during baking and be a nice little surprise at the bottom of each cupcake.

Maraschino Cherry Buttercream Frosting Recipe

1 cup butter
4 cups powdered sugar
1/4 cup pureed maraschino cherries
2 TBS maraschino cherry juice

Whip butter. Add powdered sugar and cherry juice alternately. Mix in pureed cherries. Whip for 3 minutes and pipe onto cupcakes. Garnish with a maraschino cherry with stem to get a pink cherry-topped cupcake. YUM.

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You say it’s your birthday

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“Because time itself is like a spiral, something special happens on your birthday each year.”

– Menachem Mendel Schneerson

Which is precisely why I’m indulging in cupcake/champagne/induced bliss on this very special day.

Happy Birthday to anyone celebrating a birthday this month too – Spring babies FTW! XOXOXO

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I believe in a thing called love

Alcohol & cupcakes?! Who woulda thunk it. I’d like to send a shout-out to the writers of ‘Vegan Cupcakes Take Over the World’ for this kick ass recipe. I heart you ladies for taking two of my favorite things and combining them into one glorious package.

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Here’s the recipe for anyone who loves cupcakes (and/or liquor) as much as I do.

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting

Tequila and Lime Frosting
1/4 cup nonhydrogenated shortening, softened (or butter for you non-lactards)
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar. Then enjoy!!!

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