Day 2 brings to you a recipe I was so unsure about! I found this recipe in a magazine awhile ago and decided to try it. It has become a favorite! The cupcakes have an amazing texture, and the champagne flavor is mild and not overwhelming. It is a great way to use up leftover champagne. My next project is to try making my regular cupcakes with club soda to get the same texture without the champagne flavor. Give them a try and see what you think! Make some for your sweetie!
This is not a fantastic picture but I wish I could show you how the champagne bubbles when added to the dry ingredients! It is like Amazing Science!
The batter is a beautiful pink, and bakes up nice and light.
The batter makes 24 cupcakes exactly and they puff up nicely to fill the cups. Just make sure you divide the batter evenly among the cups.
1 box white cake mix
1 ¼ cups champagne
1/3 cup vegetable oil
3 egg whites
4-5 drops red food coloring.
½ cup butter, softened
4 cups powdered sugar
¼ cups champagne
1 tsp vanilla
4-5 drops red food coloring
Heat oven to 350 degrees F. Place paper baking liners in each of 24 regular size muffin cups. In a large bowl, combine dry cake mix, and champagne. Add oil, eggs and food coloring. Beat with an electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan to cooling rack. Cool completely, about 30 minutes. In a medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes and sprinkle with pink sugar. Makes 24 cupcakes.