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Pink Champagne Cupcakes

Pink Champagne Cupcakes Recipe

These easy yet beautiful cupcakes are great for weddings or bridal showers
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Prep Time 10 mins
Cook Time 22 mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 254.7 kcal

Ingredients
  

  • 1 (20 ounce) box white cake mix
  • 1 1/4 cups champagne
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 4 -5 drops red food coloring
  • 1/2 cup butter or 1/2 cup margarine, softened
  • 4 cups powdered sugar
  • 1/4 cup champagne
  • 1 teaspoon vanilla
  • 4 -5 drops red food coloring
  • pink decorator sugar crystals

Instructions
 

  • 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.

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Nutrition

Serving: 70gCalories: 254.7kcalCarbohydrates: 38.9gProtein: 1.6gFat: 9.5gSaturated Fat: 3.2gCholesterol: 10.2mgSodium: 193.1mgFiber: 0.2gSugar: 32.8g
Keyword < 60 Mins, Dessert, For Large Groups, Low Protein, Oven, Sweet
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