Pretty In Pink Strawberry Champagne Cupcakes Recipes

Steps:

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

Steps:

• Prepare the coconut cream by whipping the coconut cream and icing sugar together, until you form soft peaks.
• Leave to chill in the fridge until set, for about 30 minutes.
• Meanwhile, preheat the oven to 180°C (350˚F) and line a cupcake tray with 12 cases.
• Make the cupcakes by mixing the coconut oil, maple syrup, and almond milk together.
• Fold in the flour, baking powder, and salt.
• Spoon into the cupcake cases.
• Bake for 15 minutes, or until golden brown and springy to the touch.
• While the cakes are baking, make the strawberry champagne syrup by bringing the sugar, water, strawberries, and champagne to the boil in a saucepan over a medium-high heat.
• Simmer until the syrup is slightly thicker and has changed colour to a deep red. Set aside.
• Take the cakes out of the oven and leave to cool slightly for a couple of minutes.
• Poke several holes in each one and pour about 2 teaspoons of the strawberry champagne syrup on top, so that it seeps into the holes and is glistening on top.
• Spoon the coconut cream on top and garnish with a strawberry.
• Enjoy!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with a KitchenAid electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. 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. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.

Steps:

• Preheat oven to 350ºF. Line muffin pans with paper liners.
• Blend cake mix, gelatin, chopped strawberries, milk, oil and eggs in a large bowl. Mix until thoroughly combined.
• Spoon batter into each cup, filling it 3/4 of the way full.
• Bake in the middle of the oven until cupcakes are lightly golden and spring back when gently pressed - about 20-25 minute.