Tuesday, July 6, 2010

Tuesday Treats: Pink Champagne Cupcakes

Aren't these so cute?! I think they would be great if decorated with pink sugar and pink edible pearls for a bridal shower or baby shower (just watch the champagne for the preggo gals!).

How cute are these cupcake wrappers from Crate & Barrel?! Pink and Green..Just perfect!

Cupcake Ingredients:
1 box Betty Crocker Super Moist White Cake mix
1 1/4 cup champagne
1/3 cup vegetable oil
3 egg whites (I accidently used 3 eggs, and they still turned out great!)
4-5 drops red food coloring

Icing Ingredients:
1 stick butter, softened
1 box powdered sugar
1/4 cup champagne
1 tsp vanilla
4-5 drops red food coloring

1. Preheat oven to 350 degrees. Line cupcake pan with 24 liners.
2. In large bowl, combine cake mix and champagne. Add oil, eggs, and food coloring. Beat on medium speed for about 2 minutes until well blended.
3. Divide mix evenly in muffin cups.
4. Bake 17-22 minutes (Mine took about 20 minutes), or until toothpick comes out clean.
5. Let cupcakes cool completely.
6. Meanwhile, in medium bowl, beat icing ingredients on medium speed until smooth.
7. Ice cupcakes. Decorate with sprinkles if desired.

Don't forget to check out Sweet Southern Prep for a great, preppy giveaway! The giveaway ends July 11th, so get your entries in!!

1 comment:

  1. I've been seeing these all over the place lately and they look so good! I need to try them! Thanks for the recipe!

    I love the cute cupcake holders too