PINK CHAMPAGNE CUPCAKES
Made these for a girlfriend's 30th birthday...Cheers! It's a Betty Crocker recipe
Provided by Annie Wazny
Categories Cakes
Time 45m
Number Of Ingredients 14
Steps:
- 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, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 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 pink sugar and pearls.
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ndidi godfrey
[email protected]These cupcakes were a bit too sweet for my taste, but my friends loved them.
Sutparai Dt
[email protected]I've made these cupcakes several times and they are always a hit! They are so moist and flavorful, and the frosting is the perfect sweetness.
Slindo Langeh
[email protected]These cupcakes were easy to make and turned out great! The frosting was a little runny, but I just added a little more powdered sugar and it was perfect.
James Schoen
[email protected]I made these cupcakes for my daughter's birthday and she loved them! The frosting was a little too sweet for me, but my daughter didn't mind. Overall, these are a great cupcake recipe.
Indylovesyou Waiters
[email protected]These cupcakes were a hit at my party! They were so moist and flavorful, and the pink champagne frosting was the perfect touch. I will definitely be making these again.