Skip to Content
Français
Menu

Pink Champagne Cupcakes

  • Save Recipe
  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 24
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Tiny bubbles. Beautiful cupcakes. Super easy!
Created Jan 26, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • 1 1/4 cups (300 mL) champagne or sparkling wine, at room temperature
  • 1/3 cup (75 mL) vegetable oil
  • 3 egg whites
  • 4 to 5 drops red food colouring
  • 1/2 cup (125 mL) butter or margarine, softened
  • 4 cups (1 L) icing sugar
  • 1/4 cup (50 mL) champagne or sparkling wine, at room temperature
  • 1 tsp (5 mL) vanilla
  • 4 to 5 drops red food colouring
  • Pink decorator sugar crystals
  • Edible pink pearls

Steps

  •  
    1
    Heat oven to 350ºF (325ºF 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.

Expert Tips

  • Tip 1
    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 Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved