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
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
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!