Friday, February 8, 2013

Be Mine Series: Pink Champagne Cupcakes


Happy Friday everyone!!  Valentine's Day is less than a week away!  I can't believe it!  Today I have another cupcake recipe.  It is for Pink Champagne cupcakes.  These are my all time favorite.  You guys will love them too!  This is a Betty Crocker recipe it includes champagne frosting.  Let me know your favorite cupcake flavor below!


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 color

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 color

Directions:
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, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 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 garnishes. Store loosely covered.


Check back tomorrow for more!


xo,
Jerica