The hubby and I have had a bottle of Cook’s brut champagne in our fridge since our wedding. We’ve been saving it for an anniversary buuuuut ….
1st anniv (prego with Cashie)
2nd anniv (Cale had to work all day)
3rd anniv (out of town and forgot the bottle)
4th anniv (prego with Chris).
Sooooo … we decided to pop the cork on our 5th anniv. Only to find out that we are both definitely not champagne drinkers. But I can’t let the bottle go to waste…..
- 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.
I am sooooo excited to try these out I can hardly wait!!