On Sunday, I had a work meeting with a sparkly theme so I wanted to bring a sparkly treat. I searched Pinterest and found this recipe for Pink Champagne Cupcakes. The recipe was simple, using a white cake mix, egg whites, oil, red food coloring and champagne. I used Andre because I didn't need expensive champagne. It would probably work great with a pink or strawberry champagne as well. I tried a new tool that my mom bought me for pouring the batter into the muffin tins and unfortunately I was not impressed. Basically, you pour your batter into this tube and squeeze it into the cups. I felt like it was messier pouring this way and I lost batter. I only ended up making 18 cupcakes instead of my normal 24. I let my cupcakes cool completely before I mixed up my frosting. I softed the butter, added vanilla, red food coloring, a tiny bit of champagne, and powdered sugar, mixed, and was ready to ice. I was losing time and patience so I frosted by hand rather than piping the frosting on. I topped the cupcakes off with sparkling sugar, loaded up my carrier, and headed to my meeting. My cupcakes were a hot with several people trying more than one. I was happy the recipe turns out so well and I'm looking forward to trying more recipes for my new team.

The New Austonian