Sweet Tooth Tuesday -- Pink Champagne Cupcakes

I found this receipe on the Betty Crocker website and bookmarked them because I knew I must try them at some point. Saturday, I went to a Girl's Night at my BFF's house and of course we had a blast! These was a perfect idea to take and everyone enjoyed them! They were a bit sweet but not super sweet.

Pink Champagne Cupcakes
http://www.bettycrocker.com/

Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring

Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring



Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes

(I use my stand mixture instead of a hand held electric mixer)



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