Preheat the oven to 350°F and line a 12-cup muffin pan with pink or white liners. 

In a large bowl, use a hand mixer to beat together the cake mix, egg whites, champagne, and vegetable oil on low.

Add the food dye to the mix and beat again, this time on medium for at least 2 minutes or until fully combined. The batter should have no lumps.

Fill the cupcake tins to around 3/4 full. This will fill about 12 liners but if you have extra use additional lined cupcake tins instead of overfilling the first tin.

Bake for 15-19 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely. 

Once the cupcakes are cool, make the frosting. Combine the champagne and frosting together and mix well.

Add the powdered sugar to the frosting and mix until just combined. If your frosting is too thin, add more powdered sugar 1 tablespoon at a time, until you get the right texture.

If you started with a white frosting, add 2-3 drops of food dye and mix completely and thoroughly until you get the pink color of your dreams.

Use a frosting bag with your favorite frosting tip to apply the frosting to the cooled cupcakes.

Top with your gold sprinkles if desired and enjoy!