When my friend, Betsy, told me she was getting married, I asked if I could host a wedding shower for her. I decided to call it a bachelorette party instead of a shower—not knowing exactly what a bachelorette party was all about. I started by sending evites (I found one with a pink feather boa) to her former co-workers. Having done that, the color PINK became the theme for the party.
I purchased a pink feather boa at a party store for her, and Betsy was a good enough sport to wear it throughout her party, even though we were at a restaurant. Another friend brought some pink flowers for a centerpiece and I ordered some pink champagne for our table, before the party began. I also found some cocktail napkins with pink and red hearts on them to add to the table decorations.
It seemed like we still needed a little something more to make the evening even more special. And then it came to me. I’d make some Pink Champagne cupcakes. These are some of the most delicious cupcakes I’ve tasted in awhile and they are so pretty too. I checked with the restaurant first to ask if I could serve them and they agreed to let me do it.
The Pink Champagne Cupcakes are on the cover of our newest Betty Crocker supermarket magazines: Cupcakes, Cakes & More. You can find the recipe for 13 other adorable and yummy cupcake recipes (inclulding one for Bunny Cupcakes) in the same issue.
Pink Champagne Cupcakes
Prep Time: 25 Minutes
Start to Finish: 1 Hour 15 Minutes
Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 or 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 coloring
Garnish
12 strawberries, sliced in half
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. Garnish with strawberry half.
24 cupcakes