The Skinny:
Servings: 24 • Size: 1 Cupcake • Calories: 200.7 • Fat: 4.7 g • Carb: 36.2 g • Fiber: 0 g • Protein: 1.9 g • Sugar: 27.9 g • Sodium: 142.1 mg
Servings: 24 • Size: 1 Cupcake • Calories: 200.7 • Fat: 4.7 g • Carb: 36.2 g • Fiber: 0 g • Protein: 1.9 g • Sugar: 27.9 g • Sodium: 142.1 mg
Ingredients:
Cupcakes:
1 Box White Cake Mix (Dry)
1 1/4 C. Champagne (I used Extra Dry.)
6 Oz. Fat Free Plain Greek Yogurt
2 Egg Whites
1 1/2 Tsp. Vanilla Extract
Pink Food Coloring (I used 4 drops neon pink and 4 drops pink gel.)
1/4 C. White Chocolate Chips
Cupcakes:
1 Box White Cake Mix (Dry)
1 1/4 C. Champagne (I used Extra Dry.)
6 Oz. Fat Free Plain Greek Yogurt
2 Egg Whites
1 1/2 Tsp. Vanilla Extract
Pink Food Coloring (I used 4 drops neon pink and 4 drops pink gel.)
1/4 C. White Chocolate Chips
Champagne Frosting:
1/2 C. Butter, Unsalted (Not light butter.), Softened
1/4 C. Champagne
1 Tsp. Vanilla
Pink Food Colouring (I used 4 drops neon pink and 4 drops pink gel.)
4 C. Powdered Sugar
Sprinkles (Optional)
Directions:
Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake papers and lightly coat them with non-stick baking spray. Set aside the prepared pan.
Mix together all the ingredients for the cupcakes (except the white chocolate chips) into a large bowl until well combined.
Divide the mixture evenly among the cupcake liners.
Drop 4-5 white chocolate chips on top of each.
Bake for 18-20 minutes or until an inserted toothpick comes out clean.
Remove the cupcakes from the oven and allow them to cool.
While they're cooling, whip the butter up with a mixer (hand held or stand.)
Add in the remaining ingredients for the frosting to the butter. Add in the powdered sugar one cup at a time, mixing on low speed to keep the powder from kicking up all over the kitchen.
Once the cupcakes are cool, frost the cupcakes via whatever method you choose.
Add some pretty sprinkles.
Divide the mixture evenly among the cupcake liners.
Drop 4-5 white chocolate chips on top of each.
Bake for 18-20 minutes or until an inserted toothpick comes out clean.
Remove the cupcakes from the oven and allow them to cool.
While they're cooling, whip the butter up with a mixer (hand held or stand.)
Add in the remaining ingredients for the frosting to the butter. Add in the powdered sugar one cup at a time, mixing on low speed to keep the powder from kicking up all over the kitchen.
Once the cupcakes are cool, frost the cupcakes via whatever method you choose.
Add some pretty sprinkles.
**Substitute regular champagne for pink (rose) champagne**
Ingredients:
2 cups champagne
1 1/3 cups sugar
2 tbsp lemon juice
1/2 cup sparkling water
Directions:
Heat the champagne, sparkling water,
lemon juice and sugar over medium heat until he sugar dissolves.
Remove
the mixture from the heat and chill it in the fridge for one hour.
To churn the sorbet, either 1) follow
the directions on your ice cream maker or 2) freeze the sorbet for 2 hours,
breaking it up with a food processor or blender every 20 minutes.
Leave
the sorbet in your freezer in your freezer until it reaches the desired
consistency, and then serve.
Makes about 2 cups of sorbet.
This weekends plans = Champagne Sorbet !
ReplyDeleteThanks Er, looks great !