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Instructions |
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Heat oven to 350°F (325°F for dark or nonstick pan).
Place paper baking cup in each of 24 regular-size muffin cups.
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In large bowl, combine dry cake mix and champagne.
Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
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Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
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In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
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Originally Submitted
10/2/2010
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