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–+ servings
Pink Champagne Cupcakes

Pink Champagne Cupcakes

Yield: 15 cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Author: Michelle Goth
Light, fluffy and sweet cupcakes with champagne in the batter and the frosting!
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Ingredients
 

For the cake

  • 16.25 ounces white cake mix, 16.25 ounces
  • 1/3 cup vegetable oil, follow box instructions if different
  • 3 eggs, follow box instructions if different
  • 1.25 cups champagne, replaces the "water" portion on the box instructions
  • 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

Instructions
 

For the cupcakes:

  • Preheat oven to 350 degrees Fahrenheit.
  • 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 about 3 tablespoons of batter to each cup.
  • Place in oven and bake for 14-18 minutes.
  • Allow to cool completely before frosting.

For the frosting:

  • Add powdered sugar to softened butter. Beat until creamed together.
  • Add milk, champagne and vanilla, mix.
  • Slowly add remaining powdered 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.
Serving: 1, Calories: 419kcal, Carbohydrates: 58g, Protein: 3g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 327mg, Potassium: 64mg, Fiber: 0.3g, Sugar: 45g, Vitamin A: 432IU, Calcium: 83mg, Iron: 1mg
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