Champagne Cupcakes

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My sister is getting married in August.  We are so excited and can’t wait to share her special day.  For her bridal shower last weekend, I made champagne cupcakes with champagne buttercream frosting.  To make it extra special, we set them up in the shape of a wedding dress.

The dress takes about 36 cupcakes.  There are tons of ideas on Pinterest.  The trick to champagne cupcakes is to buy decent champagne.  Go with something pink and sweet, the dry variety doesn’t bake well.  I made a double batch and used the entire bottle.  Too bad as the cook could used a sample for research purposes.

Champagne Cupcakes

Makes 24 cupcakes.  To make the cupcake dress you’ll need to double it.

Ingredients:

Champagne Cupcakes

• 1 box white cake mix
• 1 1/4 C sweet, pink champagne
• 1/3 C vegetable oil
• 2 egg whites
• 1 egg
• 1 t vanilla

Champagne Frosting

•  1 C butter, softened
• 1/2 lb powdered sugar, about 5 cups
• 1 t vanilla extract
• Pinch salt
• 6 T sweet, pink champagne
• Sprinkles

Heat oven to 350.  Line cupcake pan with pretty muffin liners.

Using hand mixer, combine cake mix, oil, vanilla, egg and egg whites.  Add champagne.  Mix well.

Fill muffin tins 2/3 full.  Bake around 20 minutes until cupcake inserted in the center comes out clean.  Cool completely before frosting.

To make champagne frosting, use electric mixer to cream butter.  Add vanilla, pinch salt and pink champagne.

Add powdered sugar 1 C at a time, scraping down sides if necessary.  Pipe frosting onto cupcakes and add sprinkles.

Frosting can be made ahead of time and refrigerated.  Be sure to allow time to warm up to room temperature before frosting.

Serve cupcakes at your sister’s bridal shower and watch people devour them.  Yum!

Cupcake recipe modified from Betty Crocker.com, “Pink Champagne Cupcakes”

Champagne frosting recipe modified from curvycarrot.com, “Champagne Buttercream”