Pink Champagne cupcakes are made from a Betty Crocker white cake mix, adding pink champagne and vanilla to mix. They are moist and delicious, perfect for New Year’s celebrations, Valentine’s Day, bridal showers and any springtime celebration!
| Pink Champagne Cupcakes with Champagne Buttercream Frosting | Print |
Ingredients
- 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
Instructions
- 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.
I have a recipe to; it is a punch recipe
2 quarts orange juice (no pulp)
2 quarts pineapple juice
1 cup of sugar
1 half-gallon of ginger ale
Ice cubes
If you have time, the night before, make some flavored ice cubes with a little of the juice.
Mix all together to make punch. Save ginger ale for last, letting the cup of sugar dissolve into the juices. Carefully pour in ginger ale so that it doesn’t foam too much.
Another good recipe, Thanks Meagan!
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping
HERE IS ANOTHER RECIPE, I MAKE THIS ALL THE TIME (YUMMY)
THIS ONE IS WATERGATE SALAD
Put the recipe up on the blog, Meagan!