Pink Champagne Cupcakes with a Champagne Buttercream

Last but not least, pink champagne cupcakes. This weekend is the Susan G. Komen Walk for Breast Cancer in Chicago. Every year, my aunt (a breast cancer survivor) and her team participate in this walk. This year she "adopted" a block so friends and family can come show their support. I was asked to bake cupcakes for one of my aunt's team members who recently got engaged. So I thought that pink champagne cupcakes fit this perfectly; pink for breast cancer and champagne for the engagement.

This was possibly the EASIEST cupcake recipe yet, considering it calls for cake mix. The only thing made from scratch was the frosting. So needless to say, the batter was a piece of cake to make (I decided to make mini cupcakes for a more elegant look).

I had no problems, that is, until I started the frosting. As usual, I started my frosting while the cupcakes were baking. So I mix together the butter, the powdered sugar, and vanilla right? I go to add the champagne and I totally messed everything up here. You see, I wasn't exactly paying attention while I was measuring the champagne and I didn't realize that the measuring cup was over flowing. So instead of adding 1/4 cup to the frosting, I probably added about 1/2 cup champagne. I tried a spoon full of this frosting and oh man was it strong! I probably should have just added a little more butter and sugar to just tone done the taste, but I didn't.

Needless to say, these cupcakes are more like shots than a dessert. I had two cupcakes and a few spoons of frosting and I was definitely feeling a wee bit tipsy. Don't get me wrong, the cupcakes are delicious and beautiful, but too many of these will make you sick. I feel like I'm the only person in America who could manage to mess up this recipe and get tipsy off frosting; only me.

Until next time,
Natalie Shaver

http://www.bettycrocker.com/recipes/pink-champagne-cupcakes/26f6f790-0852-4bfc-8f73-8d4cfc8cf496