Pink Champagne Cupcakes & Marshmallow Champagne Frosting
Moist champagne flavored caked topped with fluffy marshmallow cream frosting.
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Ingredients
Cake
- white cake mix
- 3 oz vanilla pudding mix
- 8 oz sour cream
- 4 eggs
- 1 C cranberry ginger ale
- ⅓ C canola oil
- 2 teaspoon champagne extract
Frosting
- 1 lb unsalted butter softened
- 1 large + 1 small jar marshmallow cream
- 7 C powdered sugar
- 1 ½ teaspoon champagne extract or to taste
Instructions
Cake
- Preheat oven to 350 degrees. Line muffin tin with cupcake papers.
- Separate egg whites from yolks. Set whites aside.
- Mix together egg yolks with rest of cake ingredients.
- Beat egg whites until they form stiff peaks. Gently fold egg whites into cake mix a little at a time.
- Spoon cake batter into muffin cups and bake 25-30 minutes or until toothpick comes out mostly clean.
- Cool on cake rack before frosting.
Frosting
- Mix butter and marshmallow cream until blended.
- Add powdered sugar 1 Cup at a time while mixing.
- Add champagne extract. Mix until blended.
- Frost cupcakes when cakes are completely cooled. Decorate with sugar crystals and white sugar pearls.
Notes
Leftover frosting makes a great fruit dip!