Champagne Cupcakes|Print

Servings: 24

Cupcakes:

White cake mix

1 box (15.25 oz)

Egg whites

Champagne

1 1/4 cup

Vegetable oil

1/3 cup

Strawberries

2/3 cup, diced

Frosting:

Powdered sugar

3 cups

Butter

1/3 cup, softened

Pure vanilla extract

1 1/2 tsp

Champagne

3 tbsp

Sugar

1 tsp

Strawberries

4, sliced

Champagne Cupcakes

Prep:

20 m

Cook:

40 m

Ready in:

60 m

Following the cake mix package directions, preheat the oven (usually 350° F (180° C/Gas mark 4)). Prepare a cupcake tin by greasing the bottom and sides.
In a bowl, beat the cake mix, egg whites, champagne, and oil until bubbly. Fold in the berries.
Fill each muffin cup two-thirds of the way full. Bake according to the instructions (usually 18 minutes). Use a toothpick to check for doneness: insert it in the center and see if it comes out with a few crumbs. Let the cupcakes cool.
Beat powdered sugar (3 cups) and softened butter (1/3 cup) until combined. Carefully stir in vanilla extract (1 1/2 tsp) and champagne (3 tbsp) until the mixture is smooth. Frost the cupcakes.
Slice the berries. Add sugar (1 tsp). Allow the berries to stand for 20 minutes. Top the cupcakes with strawberry slices.