toasting to the power of pink

In celebration of Breast Cancer Awareness Month, the recent Rochester Girl’s Night Out event was all about the power of pink.

So we got out our mixer & turned on our oven to bake up some pink treats for the ladies to enjoy.

Here’s what we needed to make these mini pink champagne cupcakes.

1 box white cake mix

1 1/4 cups champagne

1/3 cup vegetable oil

3 egg whites

4 to 5 drops red food color

1/2 cup butter or margarine, softened

4 cups powdered sugar

1/4 cup champagne

1 teaspoon vanilla

4 to 5 drops red food color

Heat oven to 350° and place a paper baking cup in each of 24 regular-size  or 48 mini muffin cups.

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.

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.  In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes & store loosely covered.