Girly. Fun. Bright. Summer. Lilly Pulitzer. Vineyard Vines. These are all words that I associate with the color pink. But cupcakes? Well, I was fooling around different baking blogs and came across this recipe and all I can say its perfect!
|via Betty Crocker|
Pink 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
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color
Step 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.
Step 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.
Step 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.
Step 4: In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes, if desired. Store loosely covered.
Nutritional Facts: 1 Serving- 1 Cupcake (Cake and Frosting Only)Calories 250 (Calories from Fat 70), Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g), Cholesterol 10mg; Sodium 170mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 31g), Protein 1g;
Percent Daily Value*: Based on 2,000 calorie diet