We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    1
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    1

Pink Champagne Cupcakes

  • Prep 25 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 24

Ingredients

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 color

Champagne Frosting

1/2
cup butter or margarine, softened
4
cups powdered sugar
1/4
cup champagne
1
teaspoon vanilla
4
to 5 drops red food color

Garnishes

Pink decorator sugar crystals
Edible pink pearls
2010 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories
250
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
170mg
7%
Potassium
30mg
1%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
31g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.

Tiny bubbles. Beautiful cupcakes. Super easy!

For pink decorator sugar crystals, edible pink pearls and decorative cupcake liners, check out fancyflours.com.

Sprinkle garnishes on cupcakes just before serving to maximize sparkle and keep them from absorbing moisture and melting into frosting.

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 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 ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Tiny bubbles. Beautiful cupcakes. Super easy!

Rate and Comment

Tiny bubbles. Beautiful cupcakes. Super easy!