One winter a long, long time ago Princess Aly’s dear friend Princess Gwendolyn got engaged to a very handsome prince. They had a ball to celebrate and Aly made champagne cupcakes inspired by her fabulous friend. Cheers to the wonderful couple on their happily ever after!!!
Pink Champagne Cupcakes
1 pack white cake mix
1/3 cup softened butter
3 egg whites
1 1/4 cups champagne
5 drops red food color (optional)
1. Mix softened butter until creamy.
2. Add cake mix, egg whites, food coloring, champagne and blend until smooth.
3. Preheat oven to 350. Place paper baking cups in muffin pan.
4. Divide batter evenly among muffin cups, about 3/4 full.
5. Bake 17 to 18 minutes. Insert toothpick in center and make sure it comes out clean. After a few minutes, move the cupcakes from pan to cooling rack.
*For a stronger champagne flavor, use a toothpick and poke a few holes at the top of each cupcake. Then use a pastry brush and add champagne to the tops of cupcakes; a few brushes per cupcake. If you don’t like champagne, you can substitute for riesling or another sweet white wine.
1 cup unsalted butter
3 cups powdered sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
4 tablespoons heavy cream
1. Mix butter until creamy.
2. Add powdered sugar and blend.
3. Add salt, vanilla, and whipping cream and blend.
4. If frosting is too stiff, add more whipping cream. If it is too soft, add more powdered sugar.
5. Frost cupcakes after they have fully cooled; about 30-40 minutes.
6. Leftover frosting can be refrigerated for about 5-6 days. Just bring back to room temperature and stir a few times.
*Additional decorations can be found at Michaels – pink pearls, gold dust, and princess sugar layons.