Champagne Cupcakes? Don’t mind if I do!!

5 Jun

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…..

Pink Champagne Cupcakes

PREP TIME                  TOTAL TIME                       SERVINGS
25 Min                              1 Hr 15 Min                                  24

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
Now what?
  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.

I am sooooo excited to try these out I can hardly wait!!

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