Pink Champagne Cupcakes

This is a simple recipe using a box cake mix. I was surprised that adding the champagne actually changed the flavor. I’m sure you could use regular champagne, add some different color food coloring or make a cake recipe from scratch as alternatives to this recipe and still have delicious results! Cheers!

1 box white cake mix

1 cup pink champagne, reduced

1/3 cup vegetable oil

3 eggs

Pink food coloring

Preheat the oven to 325°F.

Place Straight Muffin Tray on Medium Perforated Baking Sheet. Set aside.

In a small saucepan over medium heat, add 2 cups pink champagne and simmer until it is reduced to 1 cup liquid, about 6-8 minutes. Set aside until room temperature. Reserve 1-2 tablespoons to use in buttercream icing.

Combine cake mix, oil, and eggs until well blended. Add a drop of pink food coloring to the reduced champagne and stir well. Add champagne reduction to batter and blend well.

Fill each muffin well 2/3 full (remember- no greasing, oils or sprays with Flexipans) and bake for 18-20 minutes or until toothpick inserted into the center comes out clean.

Buttercream Icing:

1-2 tablespoons pink champagne reduction

½ cup unsalted butter room temperature

2 cups confectioner’s suuggar

½ teaspoon vanilla extract

1-2 tablespoons milk

In a Stainless Mixing Bowl, using an electric mixer, beat butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add milk as needed to reach desired consistency.

Assemble Pastry Bag and Tip and place in Pastry Bag Stand. Add buttercream icing to bag and decorate cupcakes as desired.

Cupcakes in the Straight Muffin tray- delicious results every time!