![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo02D1LK43ASMGxEO8OYrqSa9-n9-c89I508O_IPJw34BxYxUqLjBSf5DXNiYGsLXWC9qoas8WhMXACWk9vHM5lHsVLdPHwWsmvinF2T-Re2P874w_gkrgeaDZaWb_AVmLEcymHGTD0ng/s400/36862_112766215437533_100001124653047_85312_4421107_n_edited.jpg)
My new girlfriend Ruthie (a.k.a Rufie) was gracious enough to share her pink champagne cupcake recipe with me. From what I've heard she is an awesome cook who enjoys drinking a cocktail or two while preparing a meal. My kinda gal. Here's what you'll need to create these delicious cupcakes.
1 box of Betty Crocker Super moist White Cake Mix
1 1/4 c. champagne
1/3 c. vegetable oil
3 egg whites
4-5 drops of red food coloring
.
Champagne frosting
1/2 c butter (softened)
4 c. powdered sugar
1/4 c. champagne
1 tsp. vanilla
4-5 drops of red food coloring
Preheat oven to 350 degrees. In mixing bowl add cake mix, champagne, vegetable oil, eggs, and food coloring. Mix on medium speed for 2 minutes. Insert cupcake papers inside cupcake pan. Pour mixture into individual cupcake holders. I like to fill to almost full because I like my cupcakes to look big and fluffy. Place in oven for 17 -22 minutes.
In another bowl add softened butter, powdered sugar, champagne, vanilla, food coloring drops, and mix until well blended. Once cupcakes are completely cooled you can frost, and decorate as desired.
Oh I forgot the most important step according to Ruthie. Drink the champagne, and invite a friend to help you out. With the bottle I mean. Thanks Ruthie! Cheers.