Just a little warning, my music is on so turn down your speakers if you don't want it to blare in your ears!!! Thanks!!!

Saturday, September 4, 2010

Cheers to Pink Champagne Cupcakes...Can you say yum???

I'm not much of a drinker, occasionally I will have some bevys and if I do I really like the cheap champagne or malibu and seven...Soooo when I saw a recipe advertised for these fun pink champagne cupcakes on a Betty Crocker Mini Recipe Magazine I knew that the magazine had to be mine!!! My cupcakes don't look as pretty as Betty Crocker's but I was quite pleased with the way that mine turned out as this was one of the first times that I have made cupcakes!!! I once made a batch of these(24 cupcakes) when my husband had some cousins staying with him and by the end of the weekend these lil cakes were gone!!! He said they were so light and fluffy that it was like eating air!!! I thought hey cool as I like to bake... doesn't always mean that I am good at it!!! And who doesn't like to get a little praise now and then, right??? This is a picture of my cupcakes and I will put the recipe to follow. The cupcakes will have a slight champagne taste to it but I think they are good and so does my husband and apparently so does my husbands cousins!!! Now may you be inspired to go and bake up a batch of these cupcakes or another if you like but go and give in to your baking side and Have a little fun!!! Take care!!!
Pink Champagne Cupcakes
Champagne Cupcakes
1 box Betty Crocker Supermoist White Cake Mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 tsp. vanilla
4 to 5 drops red food coloring
Pink decorator sugar crystals
Edible pink pearls
  1. Heat oven to 350 F (325F for dark or nonstick pans). Place paper baking cups in each of 24 regular size muffin cups.
  2. In a large bowl, combine 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.
  3. 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.
  4. In medium bowl, beat frosting ingedients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.


  1. Oh YUM!!!!!!! About the Paris stuff
    I think you can buy her stuff straight off her site and I am pretty sure it is 50% off too

  2. Thanks!!! I couldn't get the link to work at first!!!