~ Vixon's recipe for Bubbly Champagne Cupcakes ~

Ingredients

• For the Cupcakes:

  • 1 box white cake mix

  • 3 large egg whites

  • 1/3 cup vegetable oil

  • 1 1/4 cups champagne

  • 1 teaspoon almond extract

  For the Frosting:

  • 1/2 cup 1 stick butter, softened

  • 4 cups powdered sugar

  • 6 tablespoons champagne

  For the Decorations:

  • white sixlets

  • white gumballs

  • white pearl sugar sprinkles

  • disco dust

Instructions

• Preheat oven to 350 °F and line muffin tin with cupcake liners.

• In an electric mixer, combine cake mix and champagne. Add oil, eggs, and almond extract. Beat on low for 30 seconds and then medium for 1-2 minutes or until thoroughly combined.

• Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until lightly golden on top (and toothpick inserted in center comes out clean).

• For buttercream frosting, cream softened butter until light and fluffy.

• Add powdered sugar, 1 cup at a time, incorporating after each addition. add champagne and beat for 2 minutes on medium, until light and fluffy.

• If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne.

• Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust!