|Sparkly dress from Rent the Runway|
1 box white cake mix
1 ¼ cups champagne
3 egg whites
1/3 cup vegetable oil
Heat oven to 350. Place foil baking cups in 24 mini muffin cups.
Mix dry cake mix and champagne in mixer. Add oil and egg whites. Mix on medium speed until batter is smooth. Fill muffin cups 2/3 full.
Bake 20-22 minutes. Allow the cupcakes to cool completely before frosting.
Champagne Butter Cream
½ cup room temperature butter
¼ shortening (Crisco)
4 cups powdered sugar (more if the butter cream seems too liquid)
1/3 cup champagne
1 teaspoon vanilla
Mix room temperature butter, shortening, champagne and vanilla in mixer at low speed. Sift powdered sugar into mixer cup by cup allowing to mix thoroughly in between.
Once the cupcakes have cooled, pipe the butter cream onto the cupcakes and add desired garnish. I used these little pearl candies I got from AC Moore (craft store) because I thought they looked like champagne bubbles!
Happy New Year!