One year ago today, we embarked on this wonderful journey of cooking and blogging together. We’ve blogged about being on the “
diet healthy lifestyle” wagon and then we would find a tempting, new recipe and be all about the “stretchy pants” recipes. 75 (YES – 75!) recipes later, we are celebrating with these decadent cupcakes.
Champagne Cupcakes | Betty Crocker
Legend has it, the first anniversary is celebrated with paper. At Blended Kitchen, however, we celebrate anniversaries by poppin’ bottles and putting on pearls… on our cupcakes, that is.
Come along with us to celebrate our first year and help us toast to another fabulously feasting year at Blended Kitchen!
Cake and champagne? That’s how you get this party started!
Start by mixing the cake mix and champagne until blended.
Add in the rest of cake ingredients. Mix well with a mixer for two minutes on medium speed.
Fill cupcake liners 2/3 of the way full. Bake for about 15 minutes, or until a toothpick comes out clean.
While the cupcakes are cooking and cooling, prepare the icing.
We like our cupcakes to look fancy, but this uses more than just one batch of icing. We suggest making a double batch of the icing to make your cupcakes as pretty as can be.
Blend all ingredients in a bowl using a hand mixer. If the icing seems too thick, adding a little extra champagne will help thin it.
Using a cake decorating tip in a ziploc baggie, we piped little icing flowers on the cupcakes.
It sounds scary, but it’s really simple. If we can do it – you can do it! Just squeeze out a little bit of icing at a time, and it should make little flower-stars. We recommend practicing on a messy cupcake first (and then you can sample it, duh!)
Then add some pizazz with mini-pearls, because everyone deserves pearls on their anniversary.
Champagne and pearls, a girl’s best friends. Well, if you don’t count diamonds, that is.
Here’s the recipe:
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color
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.
Nom. nom. nom.