Ingredients
- 1 box (1-pound 21/4-ounce) moist white cake mix
- 2 3/4 cup extra-dry champagne or sparkling wine
- 1/3 cup vegetable oil
- 3 cup large egg whites
- 1 can whipped white frosting
Preparation
Baking Directions:
Line 60 mini muffin cups with paper liners (or bake in batches if you don’t have enough tins).
Preheat the oven to 350°.
In a large mixing bowl, combine cake mix, Champagne, oil, and egg whites.
Beat on low speed with an electric mixer until just combined.
Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes.
Divide batter among muffin cups.
Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean.
Remove from oven and cool completely.
Empty the frosting into a bowl.
Tint to the desired pink with a few drops of food coloring.
Using a pastry bag fitted with a medium star tip, pipe a rose on each cupcake, circling around the top of each cupcake twice.
Decorate with rose petals and edible pearls.
Tip: Be sure to get organic, unsprayed roses from a florist.
Edible pearls are available at crafts and cake decorating stores.
