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Champagne Cupcakes

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By Betty Crocker Kitchens
Updated Mar 5, 2012
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Cupcakes flavored with bubbly champagne and sweet passion fruit give reason to celebrate.

Champagne Cupcakes

  • Prep Time 30 min
  • Total 60 min
  • Servings 24
  • Ingredients 12
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Ingredients

Cupcakes

Frosting

  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 teaspoon salt
  • 3 tablespoons champagne or sparkling white wine
  • 3 tablespoons passion fruit juice

Garnish

  • White decorator sugar crystals
  • Edible silver pearls

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup fruit juice, 1/2 cup champagne, the oil and egg whites. Divide batter evenly among muffin cups (about two-thirds full).
  • Step 
    2
    Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Step 
    3
    In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 3 tablespoons champagne and juice. If frosting is too thick, beat in more champagne a few drops at a time. Frost cupcakes. Garnish with white sugar and silver pearls.

Nutrition

Nutrition Facts are not available for this recipe

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