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Instructions
Step
1
Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 23 regular-size muffin cups.
Step
2
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.
Step
3
Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
Step
4
In medium bowl, beat butter and powdered sugar with electric mixer on medium speed until combined. 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.
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Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.
You can find edible pink pearls and decorative cupcake liners at craft stores in the cake decorating department or at baking specialty stores.
Sprinkle garnishes on cupcakes just before serving to maximize sparkle and keep them from absorbing moisture and melting into frosting.
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