Monday, May 9, 2011

pink raspberry champagne cupcakes

I made these great cupcakes for a baby shower and they were absolutely delicious!

Here is the recipe that I adapted from the Betty Crocker cookbook.

Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix  
1 1/4 cups champagne (I just used 1 cup)
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring

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

Pink decorator sugar crystals
Edible pink pearls

**I changed it up a little and added fresh pureed raspberries to the batter and the frosting. FYI you may have to add more powdered sugar because the raspberries add more liquid and you wont be able to pipe it on the cupcakes.

  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. Sprinkle with pink sugar and pearls.

1 comment:

  1. Now I am wondering did you use less Champagne....because you drank the rest?
    The cupcakes look lovely!