Pink Champagne Cupcakes with Champagne Buttercream Frosting |
- Betty Crocker white cake mix (no pudding in mix)
- 1¼ cups pink champagne
- ⅓ cup butter, room temperature
- 3 egg whites
- 1 tsp. vanilla extract
- Pink food coloring
- 3¾ cup powdered sugar
- 1 stick butter, room temperature
- 2 tsp. vanilla
- Pink Champagne
- Beat butter, egg whites and vanilla until creamy.
- Add cake mix, a little at a time and mix well. Batter will be thick.
- Slowly add champagne to batter and mix well.
- Add pink food coloring to desired color.
- Spoon cake mix into cupcake liners about ⅔ of the way.
- Bake at 350 degrees for 15-18 minutes.
- Frosting- Cream butter, softened at room temperature with 2 cups powdered sugar.
- Add vanilla and beat well.
- Alternate rest of powdered sugar with pink champagne until desired consistency to frost.
- Using a Wilton 1M tip pipe frosting into a swirl. Sprinkle with sanding sugar.
Recipe by my heart bakes at https://myheartbakes.com/pink-champagne-cupcakes-with-champagne-buttercream-frosting/
3.5.3226