<div data-type="blurb" data-id="99">Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰</div>~ Vixon's recipe for Bubbly Champagne Cupcakes ~Ingredients<ul><li>For the Cupcakes:<ul><li>1 box white cake mix</li><li>3 large egg whites</li><li>1/3 cup vegetable oil</li><li>1 1/4 cups champagne</li><li>1 teaspoon almond extract</li></ul>For the Frosting:<ul><li>1/2 cup 1 stick butter, softened</li><li>4 cups powdered sugar</li><li>6 tablespoons champagne</li></ul>For the Decorations:<ul><li>white sixlets</li><li>white gumballs</li><li>white pearl sugar sprinkles</li><li>disco dust</li></ul></li></ul>Instructions<ul><li>Preheat oven to 350 °F and line muffin tin with cupcake liners.</li><li>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.</li><li>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).</li><li>For buttercream frosting, cream softened butter until light and fluffy.</li><li>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.</li><li>If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne.</li><li>Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust!</li></ul>

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