Pink Champagne Cupcakes
Pink Champagne Cupcakes is a hor d'oeuvre that serves 24. Watching your figure? This dairy free recipe has 194 calories, 1g of protein, and 4g of fat per serving. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A few people really liked this American dish. This recipe from Food Fanatic has 76 fans. If you have sugar, egg whites, white cake mix, and a few other ingredients on hand, you can make it. It will be a hit at your new year eve event. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns an improvable spoonacular score of 5%. Pink Champagne Cupcakes with Strawberry Champagne Frosting #sundaysupper, Pink Champagne Cupcakes, and Pink Champagne Cupcakes are very similar to this recipe.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 Tbs pink champagne
3 large egg whites
2 cups powdered sugar
4 drops red food coloring, or pink
pink sugar pearls, optional
1/3 cup vegetable oil
1 box white cake mix
Equipment:
muffin tray
bowl
oven
wire rack
whisk
Cooking instruction summary:
For the Cupcakes:Preheat oven to 350F. Line 24 muffin tins with paper liners and set aside.In the bowl of your mixer, combine cake mix, champagne, vegetable oil, and egg whites. Beat on low for 30 seconds, then increase speed to medium and beat for two minutes.Fill liners 2/3 full and bake for 10 -15 minutes or until tops spring back when lightly touched in the center. Remove from oven and let cool completely on wire racks before topping with glaze.For the Glaze:Whisk together champagne and powdered sugar until smooth.Dip the tops of the cupcakes in the glaze, letting the excess drip off before placing back on your wire rack until the glaze is firm.Top with sugar pearls, if desired.
Step by step:
1. For the Cupcakes:Preheat oven to 350F. Line 24 muffin tins with paper liners and set aside.In the bowl of your mixer, combine cake mix, champagne, vegetable oil, and egg whites. Beat on low for 30 seconds, then increase speed to medium and beat for two minutes.Fill liners 2/3 full and bake for 10 -15 minutes or until tops spring back when lightly touched in the center.
Remove from oven and let cool completely on wire racks before topping with glaze.For the Glaze
1. Whisk together champagne and powdered sugar until smooth.Dip the tops of the cupcakes in the glaze, letting the excess drip off before placing back on your wire rack until the glaze is firm.Top with sugar pearls, if desired.
Nutrition Information:
covered percent of daily need
