Pink Champagne Cupcake Recipe!

I made these cupcakes for my friend's Stella & Dot launch party and they were a hit! I would recommend these for a bachelorette party, bridal shower, or girls-only launch party. In the kitchen I typically experiment with novice to advanced baking, so this recipe should be friendly for even the least experienced baker!

*Adapted from Betty Crocker 

Champagne Cupcakes:

1       Box moist white cake mix
1¼    Cups champagne (I added in about 1/4 more)
3       Egg whites
1/3    Cups oil
4 to 5 Drops of red food coloring

Champagne Frosting:

1/2

Cup butter or margarine, softened

4

Cups powdered sugar

1/4

Cup champagne (I used closer to a cup)

1

Teaspoon vanilla

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.