Baking with Booze
By Nicole Watts
In honor of the most unnecessary, commercialized, overrated, and superficial holiday, I present Pink Champagne Cupcakes.
For the cupcakes
1 box of white cake mix
1/3 cup oil
1 cup of pink champagne
a dash of your favorite shade of pink gel food coloring
1. Preheat the oven to 350.
2. Line your cupcake pans with cupcake papers.
3. Mix all ingredients until smooth.
4. Fill cupcake papers 2/3 full.
5. Bake for 15 minutes.
For the frosting
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract
Mix cream cheese and butter until creamy and blended. If desired, add a dash of your favorite pink gel food coloring. Add confectioner’s sugar and mix until blended and smooth. Pipe onto cupcakes once they have cooled. Refrigerate until ready to serve.