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Pink Champagne Cupcakes

elish2

"I created this recipe for my wedding cake. It has a very nice flavor!"
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Ingredients

27 m servings 131 cals
Original recipe yields 24 servings (24 cupcakes)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

Footnotes

  • Cook's Note:
  • This recipe also makes two 9-inch round cakes.

Nutrition Facts


Per Serving: 131 calories; 4.4 g fat; 17.7 g carbohydrates; 1.5 g protein; 8 mg cholesterol; 130 mg sodium. Full nutrition

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Reviews

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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!