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Pink Champagne Cupcakes with Extra Fluffy Frosting

This fun recipe is great for a shower, party, event, etc. I get compliments on them frequently. Approx. yield is 24 cupcakes.
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Ingredients

Pink Champagne Cupcakes

  • 1 Box of white cake mix plus whatever ingredients are needed to make it according to box directions
  • 1 Bottle of pink champagne (you will not use whole bottle)
  • 1-2 drops Pink or red food coloring

Fluffy Pink Champagne Frosting

  • 2 Cups of butter (4 sticks) at room temperature (don't soften or melt in microwave)
  • 2 Lbs. of powdered sugar
  • 1 Drop of pink or red food coloring
  • 4 tbsps. Pink champagne
  • Optional: gold balls, sprinkles, spray, etc.

Instructions

Champagne Cupcakes

  • Make up one box of white cake mix as directed on box except substitute the water in the cake mix recipe with half pink champagne/half water. For example, if your cake mix calls for 1 cup of water then add 1/2 cup water + 1/2 cup champagne. (see note below)
  • Add 1 drop of pink or red food coloring for a blush color. Don't overdo it on the food coloring if you want blush pink. One to two drops should be plenty.
  • Place paper muffins liners in muffin pan.
  • Fill each muffin paper approximately two-thirds full.
  • Bake as instructed on box.
  • Frost with fluffy pink champagne frosting (below).

Fluffy Pink Champagne Frosting

  • Put butter in a stand mixer and turn on high and let whip for 15 min., occasionally scraping sides to make sure all butter is incorporated. Don't skip this step.
  • After butter is whipped and fluffy start adding the powdered sugar, continuing to whip.
  • Intermittenly add pink champagne as well. I needed 4 tbsps. of champagne for the right consistency, but you can eyeball this.
  •  Continue to whip and add 1-2 drops of red or pink food coloring.
  • Turn of mixer and fill a piping bag or ziploc bag with frosting.
  • Cut off about 1 1/2 inch from one corner and use to pipe frosting onto cupcakes in spiral fashion as seen in photos.
  • Decorate as desired.

Notes

Note:
*You can absolutely use pink champagne for all the water in your cake mix for a heavy pink champagne taste. The downside is that the cupcake is not as sweet. I find that half and half is a good ratio.
*Peach champagne is another option for this recipe.