Pink Champagne Cupcakes

(Dress/Shoes/Purse: Vintage, Sunglasses: Ray Ban, Jewelry: Forever21)

I can't believe there is only one month until Valentine's Day! Before you know it, summer will be here... Yay! I love Valentine's Day because it brings hearts, the color pink, sweet treats and just happiness to the dreadful wintertime. Also, because I always get to go out to dinner somewhere yummy with my honey:-). Thinking about Valentine's Day got me in the mood to bake up something sweet so I found this recipe for Pink Champagne Cupcakes. Let me warn you how deadly delicious these things are.









Ingredients:
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 color

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 color

Garnishes-
Pink decorating sugar
Edible pearls

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, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 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 garnishes. Store loosely covered.

Makes 24 cupcakes

xoxo,
Candice