Pink Champagne Cupcakes


 * source: https://www.bettycrocker.com/recipes/pink-champagne-cupcakes/26f6f790-0852-4bfc-8f73-8d4cfc8cf496


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Champagne Cupcakes

 * 1 box Betty Crocker™ Super Moist™ 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

 * Betty Crocker™ pink decorating sugar
 * Edible pink pearls

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.