Last Friday, I was at the grocery store and you know how they have those impulse buy cooking magazines? Well, having this turkey dinner planned, I was on dessert duty (p.s. Loooooove baking) and I saw Betty Crocker's Cupcakes, Cakes and More. Sold.
This is how I came across Champagne Cupcakes.. perrrrrfect. Its so easy to make, love it.. and Becca had a bottle of Champagne from her wedding... perrrrrfect again!
Cupcake:
1box Betty Crocker Super Moist Cake Mix
1 1/4 cup Champagne
1 1/3 cup Veggie Oil
3 Egg whites
4 or 5 Drops of red food colouring
Icing:
1/2 cup Softened Butter or Margarine
4 cups Icing Sugar
1/4 cup Champagne
1 tsp Vanilla
4 or 5 Drops of red food colouring
1) Heat oven to 350 (325 for dark non-stick pans). Place paper cups in each regular size muffin dish.
2) In large bowl, combine dry cake mix and Champagne. Add oil, eggs and food colouring. Beat with electric mixer (if you don't have one, sweet talk your partner into doing it) on medium speed for 2 minutes. Divide Batter into paper cups.
3) Bake 17-22 minutes or until tooth pick comes out clean. Cool 1o minutes; remove from pan and let cool completely for 30 minutes.
4) In medium bowl, beat frosting ingredients with electric mixer (or have Terry or Phil do it) on medium speed until smooth. Frost cupcakes, sprinkle with pink sugar... or don't sprinkle...whatevs
Donezo! Enjoy the yumminess in large quantities because apparently its only 230 Calories...if your counting
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