Thursday, July 28, 2011

Thursday's Recipe Swap Meet ~ Pink Champagne Cupcakes

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OK... we know you have all these recipes that you love to make. You got them from your mother, your grandmother, a magazine, or maybe you made it up, perhaps you don't even remember where the recipe came from. Well, how about sharing them with all of us? We are going to share ours with you every Thursday!




My good friend and (according to her husband) excellent cook, Dolly over at XmasDolly and I are now doing a recipe swap; we want to share ours with you and wold LOVE to get some of your favorites as well... So, Welcome to Thursday's Recipe Swap Meet, here is all you have to do:




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Post a recipe on your blog, sign the linky on either blog (they will be linked), grab our new button - isn't she cute - hubby says she looks like me... TeeHee? (above, on my sidebar and on my Co-Chef Dolly's blog) and check out the recipes. Don't forget that each week you actually will be getting at least TWO for the price of ONE because both Dolly and I will post a recipe on each of our blogs. How simple is that??


 
Pink Champagne Cupcakes
 
Cupcakes:
1 box white cake mix (you can make scratch, but I just use box mix for this recipe)
1 1/4 cups champagneat room temperature (use a sweet, cheap sparkling wine - don't waste the good stuff)
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring


Frosting:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne at room temperature (again, use a sweet, cheap one)
1 tsp. vanilla (I only use Mexican pure vanilla)
4 to 5 drops red food coloring


~ Preheat 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, combine dry cake mix and room temp. champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly into paper-lined 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 before frosting (at least 30 minutes).
 
To Make Frosting:
~ In medium bowl, beat ingredients with electric mixer on medium speed until smooth.
~ Frost cupcakes. Decorate with pink sugar and/or sprinkles, edible pink pearls.
 


Photo Credit
  
The champagne make these SO light and fluffy and give the frosting a delicious flavor.... it received 6 out of 6 puppy tail wags because my dogs are very strange. =)  I like to frost with my Pampered Chef Easy Accent Decorator to make them look purdy - but of course I don't have a photo of these because I haven't made them in a while, it's just too hot.
 
 
So now all you have to do is sign our linky so we all can find your recipes. You check out all ours and we will check out all yours. If you don't want to write it all down and you know of one on line just post a link to it on your blog or leave it in a comment if you prefer! 
 
 
Let's get cooking..... Bon Appetit!


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9 comments:

•´.¸¸.•¨¯`♥.Mrs. Cox.♥´¯¨•.¸¸.´• said...

YUM! Mmmm I don't know if I like the sound of it more or the color. They sure are purdy :)

Anonymous said...

Oh Lorie, the look delicious!! I'm keeping this one recipe. Great choice and share!
- Haupi

Xmas Dolly said...

oooooooooooo NUMMMMMMMMMMMMMMMMERS! Those look really tasty, and champagne WOW! Never heard of these. I've so got to add this to my recipe book. Thanks for sharing.

Krystyn said...

Oh, I'm not a a big cake fan, but those look delicious.

anonynoose said...

And I just found the most delicious gluten-free cake mix. Interesting way to snazz up cupcakes. I'll have to try this!

time2eatyall said...

these sound really nice and easy too! I likey!

KB said...

Looks delish.

We'd love you to share your recipes with us at
Simply Delish Saturday

StardustSavannah said...

They look so tasty!
I love pink:)

Ms Bibi said...

What a perfect little pink cupcakes....I love it.

Thank you so much for sharing it at Foodie Wednesday and hope to see you there this week as well.

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