CHAMPAGNE CUPCAKES CAKE MIX RECIPE
These Champagne Cupcakes are the perfect combination of celebratory Pink Champagne and party-time cupcake! The glitz and glam of the gold & silver adds a festive touch that makes them perfect for New Year's!
Provided by Kelli Miller
Time 30m
Number Of Ingredients 10
Steps:
- Start by mixing your cake mix, butter, eggs, and champagne. Mix with a mixer on high until well blended. Pour mixture into cupcake tins, and bake according to box instructions. Let cool completely. Fill piping bag with white icing and place 1M tip on the end. Start in the middle and work your way out and up with icing. Apply sprinkles. Serve and enjoy! How to make frosting: Add powdered sugar to mixing bowl. Add softened sticks of butter. Beat on low until powdered sugar is mixed in. Then, move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed, the frosting may appear dry. Add Champagne, a little bit at a time, until frosting is the proper consistency.
Nutrition Facts : Calories 409 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 24 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 214 grams sodium, Sugar 42 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHAMPAGNE CUPCAKES USING BOXED CAKE MIX
Simple and sweet champagne cupcakes with a rich buttercream frosting!
Provided by Lina D (Hip2Save Sidekick)
Categories Desserts
Number Of Ingredients 7
Steps:
- For the cupcakes: Preheat the oven to 350° and prepare your muffin pan with cupcake liners.
- Pour the champagne in with the cake mix and mix until smooth using a hand mixer.
- Use an ice cream scoop to transfer the batter to a cupcake tray with liners, filling 2/3 of the way full with the batter. I had enough for 24 cupcakes. Bake according to package instructions (mine were done in 19 minutes).
- Let the cupcakes cool.
- For the frosting: Add the champagne to a pot on the stove and boil for about 10 minutes until it reduces to 1/4 cup. Let it cool completely.
- To a mixing bowl, add butter and 2 cups of powdered sugar, and mix using a hand mixer. Then add and mix in the vanilla extract and the cooled champagne. Add the other 1 1/2 cups of powdered sugar and mix all for about 30 seconds or so until smooth and peaks are formed. Mix in a couple of drops of food coloring (optional).
- Decorate cupcakes as desired with frosting and sprinkles. Enjoy!
PINK CHAMPAGNE CUPCAKES
Tiny bubbles. Beautiful cupcakes. Super easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 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. Sprinkle with garnishes. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 31 g, TransFat 0 g
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