Happy Halloween!

It's Halloween!  It's not really a big deal to me, but for others, it may be!  Saturday night I went to a Halloween party as Sailor Moon again!  It was actually a pretty big hit though!  Haha everyone who knew who Sailor Moon was loved it.  I don't remember seeing any outfits that were super crazy or creative though.  Today, I'm not really celebrating either.  I'm going to run errands with Lauren, maybe work on a group project for school, and possible go to a friends house this evening. 

This past Saturday was Homecoming for a few colleges.  ECU did win the football game!  Also, my friend Travis won homecoming King!  He definitely deserves it-he's a great guy.  My friend from high school that I mentioned in an earlier post, did get the title of Miss UNC 2011!  I'm glad that her 'Troop Store' will be opening on UNC's campus.  So this weekend, all of my teams won except for one.  ECU football got a win, Penn State pulled out a W, and the Steelers beat the Patriots!  Sadly, the Penguins fell to Toronto. 

Okie doke, I don't have much to discuss today for several reasons, but I did want to post a recipe that I'm sure all of you will enjoy!!  It's for Pink Champagne Cupcakes!  DE-LISH!  I made them for a get-together that I had for Lauren's bridal party!  ok so here it is:

Pink Champagne Cupcakes

24 cupcakes   PREP TIME: 15 minutes
START TO FINISH: 1 Hour 15 minutes
Cupcakes
2 3/4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 shortening or butter
1 2/3 cups sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cupschampagne
4-5 drops red food color

1.  Heat oven to 350 degrees F.  Place a paper baking cup in each of 24 regular size muffin cups.
2.  In medium bowl, mix flour, baking powder, and salt; set aside
3.  In large bowl, beat shortening with electric mixer on medium speed 30 seconds.  Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally.  Beat 2 minutes longer.  Add egg whites, one at a time, beating well after each addition.  Beat in vanilla and red food coloring drops.  On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and champagne, about 1/2 at a time, beating until just blended.
4.  Divide batter evenly among muffin cups, filling each about 2/3 full.
5.  Bake 18-20 minutes or until toothpick inserted in center comes out clean.  Cool in pans 5 minutes.  Remove from pans; place on cooling racks to cool.  Frost!

Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4-5 drops red food coloring

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth.  Frost cupcakes and sprinkle with desired sprinkles/decorations!

 Alrighty, so here is one time where you can use a less expensive champagne!  There is a little left over so be sure to enjoy that as well :)  With the frosting here, I had to play around with it a bit to get the right consistency, so you may need to add more powdered sugar.  They were so delicious though!  I hope yall enjoy!!