Zutaten für Pink Champagne Cupcakes
- White Cake Mix
- 1/2 cup champagne
- Vegetable Oil
- Egg Whites
- Red Food Coloring
- Butter
- Powdered Sugar
- Vanilla
- Sugar Crystals
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Zubereitung von Pink Champagne Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper baking cups.
- In a large bowl, combine the dry cake mix and 1/2 cup of champagne.
- Add 1/2 cup of oil, 3 large eggs, and 10-15 drops of pink food coloring (adjust to your desired shade).
- Beat with an electric mixer on medium speed for 2 minutes, until well combined.
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
- Bake for 17-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes.
- Carefully remove the cupcakes from the muffin tin and transfer them to a wire rack to cool completely (about 30 minutes).
- While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat together the frosting ingredients with an electric mixer on medium speed until smooth and fluffy.
- Once the cupcakes are completely cool, frost them generously.
- Sprinkle with pink sugar and edible pearls for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
131g
Fat
16g
Carbs
12g
