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Pink Champagne Cupcakes

Tiny bubbles. Beautiful cupcakes. Super easy!

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( 725 Ratings)

725 Ratings

5 Stars 30%

4 Stars 29%

3 Stars 26%

2 Stars 13%

1 Stars

Member Reviews ( 95 )

26f6f790-0852-4bfc-8f73-8d4cfc8cf496

Spring

Prep Time 25 min
Total Time 1 hr 15 min
Servings 24

Ingredients

Champagne Cupcakes

1: box Betty Crocker® SuperMoist® white cake mix

1 1/4: cups champagne

1/3: cup vegetable oil

3: egg whites

4: to 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 color

Garnishes

: Betty Crocker® pink decorating sugar

: Edible pink pearls

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Directions

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. Sprinkle with garnishes. Store loosely covered.

EXPERT TIPS

Expert Tips

Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.

For pink decorator sugar crystals, edible pink pearls and decorative cupcake liners, check out fancyflours.com.

Sprinkle garnishes on cupcakes just before serving to maximize sparkle and keep them from absorbing moisture and melting into frosting.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)

Calories: 250
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 170mg; 170%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 0g 0% Sugars 31g 31% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 95 Reviews View All

Posted 4/10/2013 1:23:20 PM REPORT ABUSE oregoncitymom said:

Rating:

I have made these cupcakes several times and always get rave reviews. People LOVE them and always want the recipe. I just sent the link again to another friend today. For individuals who didn't care for the recipe, maybe it was the type of champagne used? I always use a brut and am sure the different types of champagne could really change the taste. I even made them blue for a baby shower! I LOVE THESE CUPCAKES!!

This reply was: Helpful Inspiring

Posted 3/7/2013 12:28:41 PM REPORT ABUSE awhybrew said:

Rating:

Not going to lie...nobody really cared for them. No, I didn't mess up the recipe. They just tasted like left over skunky champagne. It was a huge bummer since I had such high hopes for them!

This reply was: Helpful Inspiring

Posted 2/28/2013 11:00:27 PM REPORT ABUSE novaladypdx said:

Rating:

Made these for my best girlfriends 60th birthday. They were light, tasty, quick and very easy to make. I used strawberry champagne and added about 1/2 tsp vanilla. I used a touch of the red food coloring, but with the pink color of the champagne I probably didn't need to. With a regular box of cake mix it only makes about 18 regular size cupcakes. Not 24. I also used another reviewers frosting recipe with cream cheese, also using champagne. Not too overly sweet and very light and creamy. The response from everyone was "Yum - when are you going to make more?" I think it almost made up for the horrible hard-as-a-brick red velvet cake I attempted to make probably 20 years ago which she has never let me forget! A bottle of champagne will easily make 2 batches with frosting, but I'm afraid the baker sampled what was left of this bottle.

This reply was: Helpful Inspiring