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Champagne Cupcakes The Easy Way


By Sweet Cuppin Cakes Bakery (Visit website)



Pink Champagne Cupcakes
Tiny bubbles. Beautiful cupcakes. Super easy!

 
Champagne Cupcakes1box Betty Crocker® SuperMoist® white cake mix1 1/4cups champagne1/3cup vegetable oil3egg whites4to 5 drops red food coloringChampagne Frosting1/2cup butter or margarine, softened4cups powdered sugar1/4cup champagne1teaspoon vanilla4to 5 drops red food coloringGarnish
Pink decorator sugar crystals
Edible pink pearls
1.Heat oven to 350°F (325°F for dark or nonstick pan). Place pretty pink cupcake case 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.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
SuccessChampagne 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.   




































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