Bubbly Champagne Cupcakes

From Pizzazzerie

The perfect New Year's Eve dessert, these delicious bubbly champagne cupcakes will ring in the your new year in a tasty way!

Servings

16 -24 cupcakes, depending on size

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!