CHAMPAGNE CUPCAKES

Cakes, Cupcakes, & Frosting

Ingredients

1 Betty Crocker SuperMoist White Cake Mix
1– 1/4 Cup Champagne
1/3 Cup Vegetable Oil
3 Each Egg Whites
½ Cup Butter, Softened
4 Cups Powdered Sugar+
¼ Cup Champagne+
1-1/4Tsp. Vanilla

Instructions

  1. Heat oven to 350 degrees (325 for dark or non-stick pan). 
  2. Place paper baking cup in each of 24 regular-size muffin tin.
  3. In a large bowl, mix the dry cake mix and champagne. 
  4. Add oil, egg whites, and food color (optional).
  5. Beat with an electric mixer on medium speed for 2 minutes.
  6. Divide batter evenly among muffin cups. 
  7. Bake 17-22 minutes or until toothpick inserted in center comes out clean. 
  8. Cool 10 minutes; remove from pan to cooling rack. 
  9. Cool completely, about 30 minutes.

Icing:

  1. In a medium bowl, beat frosting ingredients with an electric mixer on medium speed until smooth.  +NOTE: To obtain a thick frosting consistency, either add more powdered sugar or in the event too thick add more Champagne.
  2. Frost cupcakes.  Sprinkle with garnishes.  Add decorative cupcake wrapper.

Store in a cupcake container or loosely covered. 

RECIPE OF DAUGHTER, AMBER W., MARCH 2014

PHOTO: COURTESY OF DAUGHTER, AMBER W.