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Pink Champagne Cupcakes

Rated as 5 out of 5 Stars
0

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

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

Directions

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  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 17.7 1.5 8 130 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!

Really easy to make and delicious. These were perfect for Marie Antoinette cupcakes on Bastille Day!