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Champagne Cupcakes

Champagne Cupcakes
  • Prep 30 min
  • Total 60 min
  • Servings 24

Cupcakes flavored with bubbly champagne and sweet passion fruit give reason to celebrate. ...MORE+ LESS-

Betty Crocker Tasteseekers
August 4, 2016

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ white cake mix
3/4
cup passion fruit juice
1/2
cup champagne or sparkling white wine
1/3
cup vegetable oil
3
egg whites

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

Steps

Hide Images
  • 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).
  • 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.
  • 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 Information

No nutrition information available for this recipe

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