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My review
Pink Champagne Cupcakes
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elish2
"I created this recipe for my wedding cake. It has a very nice flavor!"
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Ingredients
27 m servings 131Original recipe yields 24 servings (24 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- Combine cake mix, Champagne, egg whites, whipped topping mix, vegetable oil, egg, and red food coloring in a large bowl; beat with an electric mixer on low speed until smooth, about 3 minutes. Pour batter into lined muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
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Footnotes
- Cook's Note:
- This recipe also makes two 9-inch round cakes.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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10/16/2018
Really easy to make and delicious. These were perfect for Marie Antoinette cupcakes on Bastille Day!
7/24/2017
These are delicious and very easy to make! I accidentally used regular champagne rather than pink champagne and they were still wonderful Thank you for creating this recipe!
11/28/2018
I'd say this recipe is more impressive in its style than substance. It tastes a bit plain but definitely not bad. Just like a vanilla cupcake, but with that sweet champagne scent and cute pink c...