Pink Champagne Cupcakes

• 1 (20 ounce) box white cake mix
• 1 1/4 cups champagne
• 1/3 cup vegetable oil
• 3 egg whites
• 4 -5 drops red food coloring
• 1/2 cup butter or 1/2 cup margarine, softened
• 4 cups powdered sugar
• 1/4 cup champagne
• 1 teaspoon vanilla
• 4 -5 drops red food coloring
• pink decorator sugar crystals

1. 1. Heat oven to 350u0b0F (325u0b0F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. 2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
3. 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. 4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

white cake, champagne, vegetable oil, egg whites, drops red food coloring, butter, powdered sugar, champagne, vanilla, drops red food coloring, sugar crystals

Taken from www.food.com/recipe/pink-champagne-cupcakes-423424 (may not work)