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1 white cake mix

1-1/4 c. champagne

1/3 c. vegetable oil

3 egg whites

Heat oven to 350 degrees (325 degrees for dark or nonstick pan.) Place paper baking cups in each of 18 regular size muffin cups.

In large bowl, mix dry cake mix and champagne. Add oil and egg whites. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 17-22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely about 30 minutes.

Champagne Frosting

2 sticks of softened butter

4 cups powdered sugar

1/2 c. champagne

1 tsp. vanilla

In your mixer whip butter until almost white, add vanilla and champagne. Slowly add in powdered sugar and then mix. Frost cupcakes!

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