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Ingredients27 m servings 131
Original recipe yields 24 servings (24 cupcakes)
- 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.
- Cook's Note:
- This recipe also makes two 9-inch round cakes.
Per Serving: 131 calories; 4.4 17.7 1.5 8 130 Full nutrition
ReviewsRead all reviews 2
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!