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Pink Champagne Cupcakes
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.
Prep Time: 25 minutes Total Time: 1 hr 15 min Makes: 24 cupcakes
CUPCAKES
1 box Betty Crocker® SuperMoist®
white cake mix
1 ¼ cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
FROS TING
½ cup butter or margarine, softened
4 cups powdered sugar
¼ cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
GAR NIS H
Pink decorator sugar
crystals
Edible pink pearls
Best Cupcake
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