Pink Champagne Cupcakes

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Pink Champagne Cupcakes
90 min.
23
238kcal

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Indulge in a delightful treat that brings a touch of elegance to any occasion with these Pink Champagne Cupcakes! Perfect for celebrations, these cupcakes are not only visually stunning but also bursting with flavor. The combination of light, fluffy cake infused with champagne creates a unique dessert experience that will impress your guests and leave them wanting more.

Imagine the joy of biting into a moist cupcake that carries the effervescent notes of champagne, complemented by a rich and creamy frosting. The subtle hint of vanilla and the vibrant pink hue, achieved with just a few drops of gel food color, make these cupcakes a feast for the eyes as well as the palate. Topped with sparkling pink decorating sugar and edible pearls, they are sure to be the centerpiece of your dessert table.

Whether you're hosting a bridal shower, a birthday party, or simply want to treat yourself, these Pink Champagne Cupcakes are the perfect choice. With a preparation time of just 90 minutes, you can easily whip up a batch for 23 servings, making them ideal for gatherings. So, gather your ingredients, preheat your oven, and get ready to create a dessert that will elevate any celebration to new heights!

Ingredients

  • box cake mix white
  • cup champagne at room temperature
  • 0.3 cup vegetable oil 
  •  egg whites whole
  • drops purple gel food coloring red
  • 0.5 cup butter softened
  • cups powdered sugar 
  • 0.3 cup champagne at room temperature
  • teaspoon vanilla 
  • drops purple gel food coloring red
  • serving pink lady apples 
  • serving edible pearls 

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 375°F (350°F for dark or nonstick pans).
  2. Place paper baking cup in each of 23 regular-size muffin cups.
  3. In large bowl, beat cake mix, 1 cup champagne, oil, egg whites and food color with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
  4. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.
  5. Remove from pans to cooling rack. Cool completely, about 30 minutes.
  6. In medium bowl, beat butter and powdered sugar with electric mixer on medium speed until combined.
  7. Add 1/4 cup champagne, vanilla and food color; beat until frosting is smooth and creamy. Frost cupcakes; sprinkle with garnishes. Store loosely covered at room temperature.

Nutrition Facts

Calories238kcal
Protein2.39%
Fat30.45%
Carbs67.16%

Properties

Glycemic Index
3.57
Glycemic Load
0.1
Inflammation Score
-1
Nutrition Score
2.4786956407454%

Flavonoids

Cyanidin
0.04mg
Catechin
0.04mg
Epigallocatechin
0.01mg
Epicatechin
0.2mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:238.44kcal
11.92%
Fat:8g
12.31%
Saturated Fat:3.46g
21.61%
Carbohydrates:39.71g
13.24%
Net Carbohydrates:39.4g
14.33%
Sugar:30.35g
33.72%
Cholesterol:10.61mg
3.54%
Sodium:195.4mg
8.5%
Alcohol:0.88g
100%
Alcohol %:1.57%
100%
Protein:1.41g
2.82%
Phosphorus:79.76mg
7.98%
Vitamin K:6.82µg
6.5%
Calcium:52.23mg
5.22%
Vitamin B2:0.07mg
4.34%
Selenium:2.92µg
4.17%
Folate:16.25µg
4.06%
Vitamin E:0.57mg
3.82%
Vitamin B1:0.05mg
3.31%
Iron:0.51mg
2.84%
Vitamin B3:0.56mg
2.79%
Vitamin A:124.79IU
2.5%
Manganese:0.05mg
2.43%
Fiber:0.31g
1.26%
Copper:0.02mg
1.14%
Magnesium:4.44mg
1.11%
Potassium:36.37mg
1.04%