I absolutely LOVE vintage recipes from the 1950s and 60’s era. Pink champagne cupcakes simply shout glamour and glitz! I don’t ever recall my mom or grandma making these cupcakes and when I asked them about it my grandma said that they were generally saved for a New Year’s Eve celebration. I can totally see why because pink champagne cupcakes are bursting with celebratory flair. I think I’ll make these lovely little treats for a spring picnic my family is having on Sunday afternoon.
don’t you just love the pretty pink frosting on these pink champagne cupcakes?
Ingredients
Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
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
Garnish
Pink decorator sugar crystals
Edible pink pearls
Instructions
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Thanks to Cooking and Crafting and YouTube for this wonderful recipe and video.
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Quick Tip: This recipe is very easy to double.
I’d rather drink the champagne and just make pink cupcakes!