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 |
Garnish
| Pink decorator sugar crystals | |
| Edible pink pearls |
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- 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 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. Sprinkle with pink sugar and pearls.
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