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1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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2
In large bowl, make cake batter as directed on box. Divide batter evenly among muffin cups, filling each two-thirds full.
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3
Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks with cooking parchment paper underneath racks. Cool completely, about 15 minutes.
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4
When cupcakes are fully cooled, use fork or wooden skewer to poke holes in tops of cupcakes, cleaning off end with paper towel as needed. In 2-quart saucepan, heat 1 cup water to boiling over high heat. Remove from heat; stir in gelatin and 2/3 cup champagne until gelatin dissolves. Use large spoon to spoon mixture evenly over cupcakes. Refrigerate cupcakes while making frosting.
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5
In medium bowl, beat softened butter with electric mixer on medium speed until smooth. Add powdered sugar, 1/4 cup champagne and vanilla, beating until smooth.
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6
Frost cupcakes. Garnish each cupcake with halved strawberry.
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