Over the weekend, I made some of Martha’s strawberry cupcakes, but I wanted to make icing using pink champagne. The cake itself is nice and light, with little pieces of strawberry scattered throughout, and this made a great, sweet addition! I snagged this recipe from The Daily Dish. It’s delish!

{please ignore the vanilla…I didn’t use any vanilla in this recipe!!}

Strawberry Champagne Icing

• 3 1/4 c. confectioners’ sugar
• 1 c. butter, softened
• 3 T. pink champagne
• 1/4 – 1/2 tsp. strawberry extract (to taste)
• 1/4 tsp. Wilton pink food coloring

Beat the butter until it’s nice and creamy.

Then, on low speed, use your mixer to slowly add the confectioners’ sugar until well blended. Add the champagne and strawberry extract.

Turn your mixer to high and blend for 3 or 4 minutes.

And then, I got to break out a new tool! A cake decorator that I got for Christmas, but hadn’t gotten to use yet!!

It was AWESOME – incredibly easy to decorate, with hardly any mess at all.

As you can see, I made a lot of mini cupcakes…but if you know me, you know I’m incredibly impatient. So after a while, I started making larger cakes too in my silicone cupcake “wrappers.” Let’s just say it was a GREAT call.

I even packaged a few up for some friends!

Making the icing was so easy, and then using the decorator made it even easier to do. Cheers!