Pink Champagne Cupcakes

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Baking with Booze
By Nicole Watts

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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

3 eggs

1/3 cup oil

1 cup of pink champagne

a dash of your favorite shade of pink gel food coloring

 

Directions:

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.

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