Pink Champagne Cupcakes |Cooking With Amanda

If we're being honest, I am a major New Year's Grinch. I'm always bummed about packing up the Christmas decorations and un-decorating the tree. The holiday season is like a drug with its cozy cinnamon scents, crackling fires, holiday carols and treats at every turn.

Then Christmas is over and it's like they expect you to go cold turkey! Everyone is all blah blah gym membership blah blah lose a few pounds and I'm over here like "WAIT!! I STILL HAVE LEFTOVER PIE AND TRUFFLES!!"

What is wrong with people? We all know that going cold turkey isn't good for you. So when I'm trying to feed you cupcakes, know it's because I am genuinely worried about your health.

I've never attended or thrown New Year's parties – they tend to run too late and I'm actually 157 at heart – but I always bake up some fun treats and grab some board games to distract me from all the NordicTrack commercials.

For the love, a week ago we were buying our loved ones massive boxes of smoked cheese and sausages, and now you're telling me I need to invest in exercise equipment?

Cannot. Handle.

These pretty pink cupcakes definitely help ease the pain. They are just a happy color and are lightly flavored like bubbly champagne. To make these family friendly, feel free to use sparkling cider. Because they involve a cake mix, they are super simple to throw together which is perfect for parties or just a low key celebration at home.

Even if you're a hermit like me, and all for staying in on New Year's Eve, you should still treat yourself to one last celebratory dessert. These pink champagne cupcakes are it, man. With those little pink pearl sugar sprinkles and pink glaze, they're simply delightful. I dare you not to smile after taking one bite.

Enjoy!

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Pink Champagne Cupcakes Recipe

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Ingredients

For the Cupcakes:

1 box white cake mix
1 1/4 cups pink champagne
1/3 cup vegetable oil
3 large egg whites
4 drops red food coloring, or pink

For the Glaze:

2 cups powdered sugar
2 tbs pink champagne
1 drop red food coloring, or pink
pink sugar pearls, optional

Directions

For the Cupcakes:

Preheat oven to 350°F. Line 24 muffin tins with paper liners and set aside.
In the bowl of your mixer, combine cake mix, champagne, vegetable oil, and egg whites. Beat on low for 30 seconds, then increase speed to medium and beat for two minutes.
Fill liners 2/3 full and bake for 10 -15 minutes or until tops spring back when lightly touched in the center. Remove from oven and let cool completely on wire racks before topping with glaze.

For the Glaze:

Whisk together champagne and powdered sugar until smooth.
Dip the tops of the cupcakes in the glaze, letting the excess drip off before placing back on your wire rack until the glaze is firm.
Top with sugar pearls, if desired.