CHAMPAGNE CUPCAKES USING BOXED CAKE MIX
Simple and sweet champagne cupcakes with a rich buttercream frosting!
Provided by Lina D (Hip2Save Sidekick)
Categories Desserts
Number Of Ingredients 7
Steps:
- For the cupcakes: Preheat the oven to 350° and prepare your muffin pan with cupcake liners.
- Pour the champagne in with the cake mix and mix until smooth using a hand mixer.
- Use an ice cream scoop to transfer the batter to a cupcake tray with liners, filling 2/3 of the way full with the batter. I had enough for 24 cupcakes. Bake according to package instructions (mine were done in 19 minutes).
- Let the cupcakes cool.
- For the frosting: Add the champagne to a pot on the stove and boil for about 10 minutes until it reduces to 1/4 cup. Let it cool completely.
- To a mixing bowl, add butter and 2 cups of powdered sugar, and mix using a hand mixer. Then add and mix in the vanilla extract and the cooled champagne. Add the other 1 1/2 cups of powdered sugar and mix all for about 30 seconds or so until smooth and peaks are formed. Mix in a couple of drops of food coloring (optional).
- Decorate cupcakes as desired with frosting and sprinkles. Enjoy!
PINK CHAMPAGNE CUPCAKES
Tiny bubbles. Beautiful cupcakes. Super easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
- 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.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 31 g, TransFat 0 g
CHAMPAGNE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
- In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
- Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
- To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
- Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.
PINK CHAMPAGNE LAYER CAKE
Add this delicious champagne cake that's made with Betty Crocker™ Super Moist™ cake mix to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
- In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.
Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 54 g, TransFat 0 g
PINK CHAMPAGNE CUPCAKES
Make and share this Pink Champagne Cupcakes recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 32m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- 2. 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.
- 3. 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.
- 4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Nutrition Facts : Calories 254.7, Fat 9.5, SaturatedFat 3.2, Cholesterol 10.2, Sodium 193.1, Carbohydrate 38.9, Fiber 0.2, Sugar 32.8, Protein 1.6
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PERFECT PINK CHAMPAGNE CUPCAKES - FRESH COAST EATS
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4.6/5 (86)Total Time 40 minsCategory DessertCalories 274 per serving
- 1.) Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside. 2.) Open bottle and measure out 1 1/2 cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.3.) In a small bowl, measure and whisk together flour, baking powder, salt and set aside.6.) In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.7.) Add sugar, vegetable oil and eggs. Continue mixing until combined.8.) Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.9.) Fill cupcake liners ¾ full and bake for 18-20 minutes.
- In a large 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.
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