Sunday, May 23, 2010

Pink Champagne Cupcakes

This is the recipe that made my mother-in-law a Facebook sensation ... well, at least to my friends. :)  She made these cupcakes on a recent weekend when we were visiting and man ... it took all of my willpower to not eat all of them.

I think this would be a great recipe for a wedding or a baby shower.  For any event, you can change the color of the food coloring or omit it all together.

Pink Champagne Cupcakes

1 box SuperMoist white cake mix
1 ¼ c. champagne—room temperature
1/3 c. oil
3 egg whites
4 drops red food coloring

Heat oven to 350 degrees.  Combine cake mix and champagne. Add oil, eggs, and food coloring. Beat 2 minutes.  Bake 17-22 minutes. Cool 10 minutes in pan before removing. Cool another 30 minutes.

½ c. butter, softened
4 c. powdered sugar
¼ c. champagne, at room temperature
1 tsp. vanilla
4 drops red food food coloring

Combine.  Just a warning - this makes a ton.


maria binasco said...

These would be PERFECT for a baby shower! I'm building a page right now about cupcake recipes on my site:

I would love to add this recipe and link to your site when I do. Thanks for the great idea!

mom2priceboys said...

Love love love champagne cake. Growing up in Napa Valley we had a bakery there that made the absolute best champagne cakes - Buttercream - they have gone downhill the last few years but still a family favorite!!!

SKM said...

@Maria -certainly. :)

@mom - I LOVE THIS CAKE. :) I bet in Napa it was better.

Julie_M said...

Oooh! I can't wait to make these for my sister's wedding shower this summer. Don't know how I missed the original post, but I'm catching up now since I just read your "2010 in Review" update.