What’s Better than a Cupcake? Cupcakes and…

Happy Valentines Day Eve, lovers.  Whether you’re single or in a relationship you have to agree… Everyone loves cupcakes.

I like to think that cupcakes are a nutritional requirement.  I would eat them everyday if I could (and if I wouldn’t gain immense amounts of weight).  For the record, I prefer vanilla and I prefer the frosting to have a height proportional to the cake.  Kind of like this:

None of that light-on-the-frosting BS.  I’m looking to be on a sugar high for at least 24 hours.

Anyways, today I give you possibly the best cupcake invention yet: Champagne Cupcakes.  The recipe I followed to make these was very simple and taken from this website.  (I wish I could be creative enough to make my own, but I’m not. Sad.  Betty Crocker will have to suffice.)

Champagne Cupcakes:

1 box    of Betty Crocker Cake Mix

1 1/4     cups of Champagne*

3/4        cup of Vegetable Oil

3           Egg whites

4-5       drops of Red Food Coloring

Directions:

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.

Frost cupcakes. Sprinkle with garnishes. Store loosely covered. Enjoy!

*Champagne should be room temperature

If you don’t like this recipe there are plenty of others out there (just Google it).  Have a different cupcake recipe?  Please, do me a favor and share it! 🙂

~J

PS. Looking for a little extra champagne taste?  Try this champagne frosting recipe (also from here)!  I didn’t use this for my cupcakes because I was bringing them to work (gotta keep it a little conservative) but it sounds delicious!

Champagne Frosting:

1/2   cup of butter of margarine, softened

4      cups of Powdered Sugar

1/4   cup of Champagne

1      teaspoon of Vanilla

4-5   drops of Red Food Coloring

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