So, I decided to go ahead and try them out. Made these cupcakes and shared them with my co-workers,
what a hit! Everyone loved them. And the fact that they didn't last more than 20 minuets around the department I work at, that had to mean something, right? These are really nice, and refreshing. Not to sweet and not overly done with all the strawberry flavoring.
Sweet Pink Strawberry Champagne Cupcake Recipe
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
Garnish
Pink decorator sugar crystals
Edible pink pearls
Halved Strawberries ( I skipped on the crystals/pearls. The strawberries added a lot more color and flavor)
Directions:
- 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, combine dry cake mix and champagne. Add oil, eggs. 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.
Beat butter until nice and fluffy, gradually add 2 cups of sugar and whisk with electric mixer until combined. Add the teaspoon of vanilla and continue to mix, add remaining sugar, then slowly add the 1/4 cup of champagne. Add 3 drops of Red food coloring to give it the pink factor. Mix until nice and smooth.
Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.
