Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
17 mins
total:
27 mins
prep:
10 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.

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  • 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.

Nutrition Facts

131 calories; protein 1.5g; carbohydrates 17.7g; fat 4.4g; cholesterol 7.8mg; sodium 130.2mg. Full Nutrition
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