Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Thursday, December 16, 2010

21 and over cupcakes

There were several people's birthday this week and last week at work. So I decided to get my act together and finally cook some cupcakes for the office. I convinced my friend Marea that lives down the street from to help me cook Pink champagne cupcakes. They were easier than I thought and they were really good. 

Here is some photos of the process.. 

The Recipe: 


    • 18 1/4 ounces white cake mix, no pudding, and must be white to taste champagne
    • 1/2-3/4 cup champagne, chilled ( pink, white, sweet, dry)


    • 1 cup butter, softened
    • 4 cups powdered sugar
    • 1/4 cup milk
    • 1/4 cup champagne
    • 1 tablespoon vanilla
    • 5 -5 1/2 cups additional powdered sugar


  1. Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
  2. Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
  3. Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
  4. Creamy champagne frosting:.
  5. Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
  6. Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
  7. Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.