Ooh la la, the Pink Champagne cupcake.

I made these as a surprise for my supervisor who got a promotion. She loves all things pink and since we can't have liquor in the office, I snuck it in via cupcake.

Things you'll need-

Cupcakes:
1 box Betty Crocker white cake mix
1 1/4 cups pink champagne
1/3 cup vegetable oil
3 egg whites
4 pink food coloring (or red)

Alright, here we go:
Pre-heat the oven to 350 - In large bowl, mix cake mix & champagne - Add in the oil, egg whites & food color (if you want it something other then white). – Mix with an electric mixer on medium speed for 2 minutes - Spoon batter evenly among 24 cupcake liners – Baker for 17 – 21 minutes.

Frosting:
3 1/4 cup confectioners’ sugar
1 cup butter, softened
3 T pink champagne (no more then 4)
1/8 -1/4 flavored extract (to taste) Optional*
Pink food coloring to your desired color

Beat the butter until it’s creamy - On low speed; add the powdered sugar until well blended - Add the champagne & extract – Turn mixer on high and blend for 4 minutes – load into a pastry bag & pipe on to cooled cupcakes.

I filled my cupcakes with a vanilla mousse. You can leave them plain or do a pudding mix. I love the mousse because it’s airy and lighter than a pudding mix.

Now once your cupcakes are down you can now finish the champagne!

Frosting can be lighter or darker.

Remember to put the tops back on

Top off with candy pearls