Pink Cupcakes

November 17, 2011

Life is busy. A good kind of busy {thank Gd}. The kind that makes you fall on the couch in exhaustion at the end of the day after talking, laughing, swinging, buying, returning, cooking, listening, learning, feeding, "cleaning", praying, and so on, and so on. That leaves me with little time for blogging, or I should admit, I make little time for blogging.

The sun setting early is definitely my quite valid excuse. Rest assured, my family is still (in)consistently well fed with dishes I'm itching to share, yet by the time I have a chance to click the shutter, I realize the sun has long set and I'm left lightless. "I'll try again tomorrow," I promise myself. You can probably guess, the next day the scene repeats itself.

And then one morning I woke up with a yearning to bake. I knew I had to work fast. I needed to make something easy and quick, and cute and bright. I perused some baking sites and settled on Pink Champagne Cupcakes.

After many substitutions (I just happened to have sipped the last drops of champagne in my crystal goblet), I whipped up a batch of these, while simultaneously entertaining my toddler with a tower of cupcake liners.

They came out fluffy and light, a perfect weekday treat.

"Champagne" Cupcakes
1 box of cake mix. (I used Duncan Hines Butter Golden, that's what makes it EASY. Don't make me feel guilty!)
1 1/4 cup of Champagne (I used Soy Milk)
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color 

Pink decorator sugar crystals 

This also came with a frosting recipe, but since I needed something easy, I made an easy, easy, glaze.

Mix powdered sugar with a little water and some food coloring. That's quite faster than:

But if you have time...

Champagne Frosting
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 
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. 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.
3. 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.
4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.  


  1. Love the munchkin hand swiping one. And the plate compliments the cupcake color so well!

  2. Fun cupcakes! I made pink cupcakes once and told my daughter they were Pinkalicious cupcakes (she loves that book).

  3. lol, that's cute. I'm sure they would fit in perfectly with a Pinkalicious birthday theme


© the kosher spoon
Theme by Maira G.