Friday, December 31, 2010

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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
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
½ cup butter or margarine, softened
4 cups powdered sugar
¼ cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Pink decorator sugar
Edible pink pearls
Best Cupcake
2010 © & ™/® of General Mills 5

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North County, San Diego, California, United States
Life it happens in Oceanside. I was born and raised in San Diego and now live in Oceanside with my family. I have been married over 25 amazing years. My husbands and I have 3 wonderful children full of character, and are now wowed by our little grand daughter full of personality. So in an effort to enjoy our surroundings here in Oceanside I am going to set out and explore the Town of Oceanside and sometimes the surrounding area. I hope to bring you and your family information to build memories while you are here in Oceanside. So lets go find out what hidden treasures await us all!

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