Happy birthday to my beautiful wonderful mother!
For her birthday tomorrow, she requested pink champagne cupcakes. And of course some pink champagne to wash them down with.
So naturally, I’ve got to rub some skinny all over it.
If you can’t tell, I’m cracking up at my three year old here who had been saying cheese for the photographer for about 2 minutes straight by the time this picture was snapped. And there’s my mom, smiling as beautiful and perfectly as ever while my daughter and I look like dorks!
As I’m sure you’ve all guessed, my mother and I have a really close relationship. She has one of the softest and sweetest hearts and souls of almost anyone that I have ever met. She is a great mother and a wonderful naw-naw!
I love how much she loves. She once told me that her philosophy on raising my brother and I was that… she didn’t think anything else in the world mattered as long as we both knew that she loved us. No. Matter. What. She said that was the key to raising a good kid. Making sure they know you love them.
That is something I will never forget.
Pink and champagne happen to be two of my favorite things in this world.
The two things just make me smile.
Seriously. Can you think of pink and champagne and not smile?
Go ahead. Try it.
Skinny Pink Champagne Cupcakes
TheSkinnyFork.com
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
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
Champagne Frosting:
1/2 C. Butter, Unsalted (Not light butter.), Softened
1/4 C. Champagne
1 Tsp. Vanilla
Pink Food Coloring (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.
Of course the white chocolate is unneeded… but I always like to add something a little special to my cupcakes!
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. I added in the powdered sugar one cup at a time, mixing on low speed to keep the powder from kicking up all over my kitchen.
Lesson well learned previously.
Once the cupcakes are cool, frost the cupcakes via whatever method you choose.
I piped mine with a wilton tip and a zip lock bag. I’m classy like that today. Me and my champagne over here.
Add some pretty sprinkles.