Pink Champagne Cupcakes
Nonstick cooking spray
18.25 oz. box white cake mix
large egg whites
16 oz. container white frosting
Red or pink food coloring
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper baking cups. Lightly coat cups with nonstick cooking spray.
In a large bowl, combine cake mix, champagne, vegetable oil and egg whites. Beat with an electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool 5 minutes then remove cupcakes to a wire rack. Cool completely before frosting.
For frosting, mix white frosting with food coloring until desired shade is reached. Frost cupcakes and refrigerate until ready to serve.
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