Champagne Cupcakes recipe

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11/13/2011

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A delicious and simple to make recipe for pink, sparkly Champagne Cupcakes!

Ingredients

Champagne cupcakes:
1 box of white cake mix (I used Ina Paarman's)
3 eggs
1/2 cup vegetable oil
1 1/2 cups pink champagne or sparkling wine (JC Le Roux La Fleurette)
A sprinkle of dry pink colouring, optional

Champagne frosting:
1/2 cup unsalted butter, softened
4 cups icing sugar
1 t vanilla extract
1/4 cup pink champagne or sparkling wine (JC Le Roux La Fleurette)
A sprinkle of dry pink colouring

Directions

To make the cupcakes:
Preheat the oven to 180�C (350F) and line 24 cupcake tins with liners.

Add all the ingredients together and beat with an electric beater until smooth and creamy. Remember to scrape down the sides.

Pour the batter into the cupcake liners, filling to two-thirds.

Put the cupcakes in the preheated oven and cook for 15-20 minutes, or until a toothpick comes out clean. Allow to cool completely before icing.

To make the frosting:
Add all the ingredients together and beat with an electric beater until smooth and creamy. Remember to scrape down the sides. Add extra food colouring if desired. If the mixture is too dry, add more champagne. If the mixture is too runny, add more icing sugar. The measurements should be perfect, though.

Fill a piping bag and pipe to your heart's desire or simply use a butter knife. Decorate as desired

Servings

Makes 24 cupcakes

Recipe kindly provided by The Love Bites Food Blog. Pictures and text copyright to Caylee Grey.

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