Pink Champagne Cupcakes

So I made these Pink Champagne Cupcakes on Valentine's day. These ones are gluten free too. It was fun to make since I had to drink the leftover champagne of course since you can't re-cork it. I also made buttercream frosting to go with these. It was my first time making buttercream frosting. My friends liked the frosting, but honestly I am not a fan. I am much more partial to cream cheese frosting. I ended up giving these to my friends, or what was left after I ate them with the leftover champagne that is. 

Original idea found on pinterest: http://www.reneequeen.blogspot.mx/2012/01/pink-champagne-cupcakes.html

Cake recipe inspired by: http://pamelasproducts.com/yellow-cake-2/

Buttercream frosting: 

http://unsophisticook.com/best-buttercream-frosting-recipe/

Ingredients for Cupcakes:

3 eggs, separated

4 tbsp butter (1/2 stick)

2 1/4 cups Pamela's Baking & Pancake Mix

1 cup white sugar

1/2 cup milk

1/2 tsp vanilla extract

1/4 tsp almond extract

1 1/4 cup pink champagne

4 drops of Red food coloring 

Buttercream frosting Ingredients:

1 cup salted butter (2 sticks), softened

4 cups confectioner's sugar, sifted

1 tablespoon pure vanilla extract

3-5 tablespoons heavy cream

Directions:

Preheat oven to 350°.

Separate eggs. Whip the whites until stiff.

In a separate mixing bowl, soften butter, add Pamela’s Mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed throughout. Add 1/4 cup milk with the vanilla flavoring and almond flavoring, mix for 1 minute on medium. Add the remaining 1/4 cup milk with the egg yolks, mix together on medium for 1 minute. Fold in stiff egg whites. Add in the champagne and food colors, mix till color is distributed throughout. 

Pour into cupcake pan lined with baking cups. Do not fill more than 2/3 full. Bake for 25 minutes. Do not open the oven door while baking. Cakes are done when it springs back to the touch. Pop out the cupcakes, and leave until completely cool. 

When ready make the Buttercream frosting (maybe while the cupcakes are cooking). 

Beat softened butter on medium speed for about 3 minutes.

Then add sifted confectioner's sugar and stir on low until incorporated.

Add vanilla extract and 3 tablespoons of heavy cream to the mix. Beat on medium-high for 3 minutes, stopping to scrape the sides once or twice.

Once the cupcakes have cooled, frost them! I added candy hearts for decoration.