Pink Champagne Cupcakes

by Allison of Fraske Designs

I'm a fan of baking, and I am a fan of getting creative with my recipes sometimes. So when my friend Erin's birthday was rolling around, I knew it was the perfect time to bake Champagne Cupcakes since Champagne and Cupcakes are two of her favorite things! I tried out a combo box cake and from scratch frosting recipe, and it was a hit:

Pink Champagne Cupcakes
1 box white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring

Pink 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 coloring

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. 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. 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.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with your choice of garnish!

This was my first time making these and I was pleased with the outcome. Since I only went through about half a bottle of champagne, I decided to make another batch a week later. The second time, I only added champagne to the frosting. It was the perfect balance of sweet and chic!