Bubbly Champagne Cupcakes for New Year's Eve! pizzazzerie.com
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Bubbly Champagne Cupcakes

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!