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.