What could be more perfect for Mother’s Day than Pink Champagne Cupcakes! We found this great recipe that we are baking in our newly remodeled kitchens to celebrate all the Moms we have here at Sea Pointe Construction: Monica Olson, Monica Fuerst, Sally Shore, Veronika Kuznetsova and Jenny Bias! Thanks for all your hard work ladies! Check out more fabulous recipes on our Pinterest page – http://pinterest.com/seapointeconst.

Champagne Cupcakes

1 box Betty Crocker SuperMoist white cake mix

1 ¼ cups champagne

1/3 cup vegetable oil

3 egg whites

4 to 5 drops red food color

Champagne Frosting

½ cup butter or margarine, softened

4 cups powdered sugar

¼ cup champagne

1 teaspoon vanilla

4 to 5 drops red food color

Garnishes

Betty Crocker pink decorating sugar

Edible pink pearls

Get Baking!

Step 1: Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

Step 2: 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.

Step 3Bake 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.

Step 4: In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.