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Champagne Cupcakes | URBAN BAKES

Champagne Cupcakes


  • Author: Connie
  • Total Time: 1 hour
  • Yield: 2 dozen regular-size or 3 dozen minis 1x

Ingredients

Scale

CUPCAKES

  • 1 box white cake mix with pudding
  • 1 1/4 cups champagne, room temperature
  • 1/3 cup vegetable oil
  • 3 large egg whites

FROSTING

  • 1/2 cup unsalted butter, softened
  • 4 cups confectioner’s sugar
  • 1/4 cup champagne, room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Heat oven to 350°F. Place a cupcake liner into each cupcake well or 36 mini cupcake liners into each mini cupcake well.
  2. In a medium bowl, whisk all cupcake ingredients together until smooth. Note: Do not over mix batter. A few lumps may be present which is okay. Pour batter into cupcake liners about 1/2 to 3/4 full.
  3. Bake as directed on box; about 15 to 20 minutes for regular cupcakes or 7 to 10 minutes for mini cupcakes or until a toothpick inserted in center comes out clean. Cool completely before frosting.
  4. Meanwhile in a medium bowl, beat all frosting ingredients with an electric mixer on medium speed until smooth and frost.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Cuisine: American
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