We interrupt your regularly scheduled broadcast of pumpkin spice and fall recipes to bring you a treat that is awesome year round, Pink Champagne Cupcakes! I’m imagining these lovely cupcakes at a baby shower, a wedding shower, or even a party to raise funds for breast cancer awareness and research.
Plus, I’m giving away a pink Cook for the Cure KitchenAid Chopper! Scroll below the recipe to enter! *GIVEAWAY CLOSED*
When I was challenged to create cupcakes in support of Kitchenaid’s Cook for the Cure campaign, I immediately thought, “YES! I know what to do! Pink Champagne Cupcakes!” I recently traveled to Iowa for my day job, and had a lovely talk with a woman who said that Pink Champagne Cake was a staple in Iowa. I was intrigued, so I looked for the recipe. These cupcakes are so dang easy to make. As you all know, I love any excuse I can get to church up a box of cake mix.
Simply mix champagne with the cake mix and a few drops of red dye, and you’re on your way! I also made a yummy frosting with champagne included, then piped it on the cupcake with a star decorator tip, and topped the whole thing off with edible sugar pearls. These beautiful cupcakes are the perfect “something special” and I hope they inspire you to join me in raising funds for breast cancer awareness and research!
If you’re like me, you wonder what you can possibly do to help. You don’t have much time, or spare cash to give, but trust me, you can still make an impact!
Or, you can always donate to Susan G. Komen! Every bit helps.
For the cake
- 1 box white cake mix (16.25 ounces)
- 1/3/ cup vegetable oil (follow box instructions if different)
- 3 eggs (follow box instructions if different)
- 1 and 1/4 cup champagne (replaces the "water" portion on the box instructions)
- Cupcake liners
- Red food coloring
For the frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 1⁄4 cup milk
- 1⁄4 cup champagne
- 1 tablespoon vanilla
- 5 -5 1⁄2 cups additional powdered sugar
- red food coloring
For the cupcakes
- Preheat oven to 350F.
- In a large mixing bowl, mix cake mix, oil, eggs and champagne together until all of the cake mix is moistened.
- Add 2-4 drops of red food coloring slowly. Mix as you go, until the color is to your liking.
- Add cupcake liners to cupcake pan. Add 3 tbsp of batter to each cup.
- Place in oven and bake for 14-18 minutes..
- Allow to cool comcpletely before frosting.
For the frosting
- Add powdered sugar to lightly beaten butter. Gently mix.
- Add milk, champagne and vanilla, mix.
- Slowly add remaining powderered sugar. Stop adding once you like the consistency of the icing.
- Slow add food coloring, one drop at a time, until you achieve the right color of pink. It took me three small drops.