Happy New Year and Welcome 2013!
So lets celebrate with some champagne and why not have a cupcake to go with it. This is a very easy recipe that uses a box of cake mix as the start of it. The cakes turn out nice and fluffy with a very smooth tasting champagne buttercream. Enjoy!
1 Box White Cake Mix (I used Betty Crocker SuperMoist)
1 1/4 Cup Champagne
1/3 Cup Veg. Oil
3 Egg Whites
4 Drops Red Flood Coloring
For Champagne Frosting:
1/2 Butter at Room Temp
4 Cups Powdered Sugar
1 Tsp Vanilla
4 drops Food Coloring
Heat Oven to 350. Place paper baking cups in regular size muffin pan.
In large bowl, combine dry cake mix and champagne. Add oil, egg whites and food color. Beat with mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. (I only got about 17 cupcakes out of my first batch. I use a large ice cream scoop to help make all the cupcakes the same size)
Bake for 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cool completely on cooling rack.
In medium bowl, beat frosting ingredients with mixer on medium speed until smooth. Frost cupcakes.