Champagne Cupcakes Using Boxed Cake Mix Recipes

PINK CHAMPAGNE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

CHAMPAGNE CUPCAKES USING BOXED CAKE MIX

Steps:

• For the cupcakes: Preheat the oven to 350° and prepare your muffin pan with cupcake liners.
• Pour the champagne in with the cake mix and mix until smooth using a hand mixer.
• Use an ice cream scoop to transfer the batter to a cupcake tray with liners, filling 2/3 of the way full with the batter. I had enough for 24 cupcakes. Bake according to package instructions (mine were done in 19 minutes).
• Let the cupcakes cool.
• For the frosting: Add the champagne to a pot on the stove and boil for about 10 minutes until it reduces to 1/4 cup. Let it cool completely.
• To a mixing bowl, add butter and 2 cups of powdered sugar, and mix using a hand mixer. Then add and mix in the vanilla extract and the cooled champagne. Add the other 1 1/2 cups of powdered sugar and mix all for about 30 seconds or so until smooth and peaks are formed. Mix in a couple of drops of food coloring (optional).
• Decorate cupcakes as desired with frosting and sprinkles. Enjoy!

PINK CHAMPAGNE LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
• In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.