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Pink Champagne Cupcakes with Marshmallow Frosting and Chocolate Hearts

A simple pink champagne cupcake made from a cake mix, with a fluffy and sweet marshmallow frosting!
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 cupcakes

Ingredients

Cupcakes:

  • 1 box white cake mix
  • 1 1/4 c. pink Champagne room temperature!!
  • 1/3 c. vegetable oil
  • 3 eggs whites
  • 3-4 drops pink gel paste food color or red food color

Marshmallow Frosting:

  • 4 large egg whites
  • 1 c. granulated sugar
  • 1/4 tsp. cream of tartar
  • 1 tsp. vanilla extract

Chocolate Hearts:

  • 1/3 c. white chocolate chips
  • 2-3 drops pink gel paste food color or red food color

Instructions

For cupcakes:

  • In a large mixing bowl, combine cake mix, pink Champagne, oil, egg whites, and food color.
  • Beat on medium speed for 2 minutes.
  • Place paper cupcake liners in each of 24 regular-sized muffin cups.
  • Divide batter evenly among muffin cups, filling them about 2/3 full.
  • Bake at 350 degrees for 18-20 minutes or until toothpick inserted in center comes out clean.
  • Cool for 10 minutes, then remove the cupcakes from pan to a wire rack. Cool completely.

For frosting:

  • Combine egg whites, sugar, and cream of tartar in a heat-proof bowl, ideally your mixing bowl.
  • Place over top of a large saucepan of simmering water, and whisk constantly for about 2 minutes, or until the sugar has dissolved and the egg whites are warm to the touch.
  • Immediately remove the bowl from heat, and place in your stand mixer. Start beating the egg white mixture slowly at first, but gradually increase speed to high.
  • Beat for 6-7 minutes, or until glossy and thick.
  • Add vanilla, and beat until combined.
  • Frost cupcakes.

For chocolate hearts:

  • Cover a large cookie sheet with parchment paper.
  • In a small saucepan over low heat, melt chocolate chips. Whisk until smooth. Alternatively, you could microwave them for 45-60 seconds in a microwave-safe bowl.
  • Add food color to achieve desired color.
  • Spoon the melted chocolate into a parchment paper bag fitted with a #4 tip.
  • Pipe hearts and 'love' in cursive (or whatever other designs) onto the parchment paper.
  • Allow to set for about an hour, or refrigerate to speed up the process. Once the chocolate sets, carefully peel them from the parchment paper, and decorate the cupcakes!
  • Enjoy!