Wow, do I stink at blogging or what. Obviously I have much to improve upon. Now to the important things: cupcakes.
So pretty and delicious.
My mom's birthday was in May. She moved across the country last summer and now lives a mere 10 minutes away from me. It's epic. And pretty awesome that we get to see her multiple times a week now instead of just a couple times a year. I was excited to spend my mom's birthday with her this year. My brother (who also recently moved across the country and now lives in town) and I made a big combined Mother's Day/Mom's birthday dinner to celebrate the two special days which are always just a couple days apart. My brother grilled some steaks and veggie kabobs, plus we had salad and pineapple. And we ended the evening with these pink champagne cupcakes. They were pretty AND delicious. It turned out to be a pretty good celebration.
Here's the recipe for the cupcakes:
Pink Champagne Cupcakes
1 box white cake mix
3 egg whites
1 1/4 cup pink champagne
1/3 cup oil
3 or 4 drops red food coloring
Mix together and bake according to the directions on the box.
It's true, I cheated a little and went with an easy semi-homemade recipe. But I've got a toddler and need all the help I can get, so give me a break.
The frosting was a strawberry pink champagne frosting and oh-so-good. Here's that recipe:
Strawberry Pink Champagne Frosting
3 1/4 c. confectioners sugar
1 c butter, softened
3 T pink champagne
1/4-1/2 tsp. strawberry extract (to taste)
1/4 tsp. pink food coloring
Beat the butter for the icing until it’s creamy.
On low speed, use your mixer to slowly add the sifted confectioners’ sugar until well blended. Add the champagne and strawberry extract.
Switch your mixer to high and blend for 3 or 4 minutes. Fill a pastry bag with your icing and pipe onto cupcakes.
I had to alter this recipe for my cupcakes because I could not find strawberry extract anywhere. I had a package (probably about 8-12 ounces) of frozen strawberries in my freezer I decided to use. I puréed them and added them to the frosting instead of using the extract. Because of the extra liquid I then had to add quite a bit more sugar to thicken the frosting up. I probably used more like 5 or 6 cups total.