Serves:
12 People
Cooking Time:
16 Minutes
Ingredients
- 1 box white cake mix
- 1 ¼ cup champagne
- ⅓ cup canola oil
- 3 eggs
- ---For Frosting---
- 1 cup butter
- 4 cups powdered sugar
- 1tsp. vanilla extract
- 3 tablespoons champagne
- ---For Garnish---
- Sugar sprinkles
- Edible gold luster
Instructions
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In a large bowl, beat all cupcake ingredients with an electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 16 -18 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- While the cupcakes are cooling maket the frosting In large bowl, beat the butter with an electric mixer until light and fluffy. Gradually add powdered sugar 1 tablespoon at a time, until combined. Add the champagne and the vanilla then mix until blended, light and fluffy.
- Spoon frosting into a piping bag fitted with star tip. Pipe frosting in circular pattern on tops of cupcakes. Garnish with the gold dust and crystal sugar.
