Pink Champagne Cupcakes
- By Tracy Ames
- Published March 31, 2010
Tracy Ames
Mrs. Ames is an international bestselling author of interracial erotic fiction and a former columnist for several newsletters and magazines.
A native of the San Francisco Bay Area, Tracy currently split time between CT & New York City with her husband, children and a host of pets.
*NEWER* Leather & Lace Tumblr(NSFW)
*NEW* RR&R Tumblr (Safe)
Youtube
Facebook
Myspace
A few of you asked for the Pink Champagne Cupcakes recipe I brought to Junior League a couple of weeks ago. It’s not mine, it’s Betty Crocker. She’s saved my behind many times! If you’d like the homemade recipe please let me know.
Quick Note: Be sure your champagne is at room temperature. And you may also want to brush cooled cupcakes with a little champagne before frosting them. Don’t soak them! I used V. Sattui's Cuvee Rouge however any brand champagne or sparkling wine will do.
Prep Time: 25 Minutes
Start to Finish: 1 Hour 15 Minutes
Mades 24 Cupcakes
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, decorators sugar and/or edible pearls.
Quick Note: Be sure your champagne is at room temperature. And you may also want to brush cooled cupcakes with a little champagne before frosting them. Don’t soak them! I used V. Sattui's Cuvee Rouge however any brand champagne or sparkling wine will do.
Prep Time: 25 Minutes
Start to Finish: 1 Hour 15 Minutes
Mades 24 Cupcakes
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, decorators sugar and/or edible pearls.
Spread The Word
11 Responses to "Pink Champagne Cupcakes " 
|
said this on 31 Mar 2010 11:03:45 AM CDT
I am a baking fool! Last Friday I made 5 dozen Red Velvet Cupcakes and a 7UP Pound Cake. I am taking note of the above recipe, but 2 things - which champagne do you recommend? What is the homemade recipe?
|
Author/Admin)|
said this on 31 Mar 2010 1:05:33 PM CDT
See, we can't hang out. I love to bake. We make Red Velvet Cupcakes last month and they were gone over night. I can't make a 7Up Pound Cake to save my bloody life! Now Greg can make a Pound Cake they'll have you screaming his name.
I put the link to the champagne I used on the post. Girl, if you're into wine then you have to try their Gamay Rouge. I bought a case of the stuff back from Cali last summer. :) I'll post the homemade recipe tonight most folks don't have time to make it I posted the easy one....:) |
|
said this on 31 Mar 2010 2:05:11 PM CDT
I can't wait to make these! I go through, well my family & friends, go through phases of their requests for baked goods from me. Banana Bread, Zucchini Bread, 7Up Pound Cake, Mississippi Damn Cake (Pound Cake), Chocolate Chip Cookies, Red Velvet Cake, Sweet Potato Pie, Tea Cakes and the list goes on.
There are still some recipes that I want to try and don't have time because of the requests of the above. Well now I am going to change it up now......Pink Champagne Cupcakes shall be made whether they like it or not. Ooooooh, right in time for Easter. But my MIL still wants her Mississippi Damn Cake, but I'm making these too! Woo Hoo! |
|
said this on 31 Mar 2010 3:51:29 PM CDT
These really sound good. I love to bake . I think I will be making these this weekend.
|
|
said this on 31 Mar 2010 5:35:30 PM CDT
It's great. Try it and let me know what you think.
|
|
said this on 31 Mar 2010 4:55:43 PM CDT
I'm not much of a baker and I love easy. I took a Margarita cake to work and everyone loved it. I will try this.
|
|
said this on 31 Mar 2010 5:32:48 PM CDT
That sounds good. I need to stop eating.
|
|
said this on 31 Mar 2010 10:02:25 PM CDT
Margarita Cake sounds good! I have to try that! I've made a Pina Coloda cakes a couple times they came out good.
|
|
said this on 31 Mar 2010 11:17:25 PM CDT
It looks and sounds so delicious if only I baked. Maybe I can go somewhere and they'll be selling them there seem to be a lot of cupcake bakeries around now.
|
|
said this on 01 Apr 2010 10:50:20 PM CDT
You and these cupcakes!
|
|
said this on 02 Apr 2010 12:04:05 AM CDT
I know but they're so good....and they're pretty. How bad is it that I actually belong to a cupcake club? Ok, a few cupcake clubs. I made bavarian cream filled pina colada cupcake a couple of weeks ago....yummy! G-Man said I can't make those anymore. He ate alot!
|