Champagne Cakes

Ingredients

Makes: 24 cupcakes

• 1 box white cake mix

• 1 1⁄4 cups plus 3 to 4 tablespoons Champagne, divided

• 3 egg whites

• 1⁄3 cup vegetable oil

• 1⁄2 teaspoon baking soda

• 2 sticks (1⁄2 pound) butter, at room temperature

• 4 1⁄2 cups powdered sugar

• Pink food coloring

• Sprinkles, for decorating

Directions

Preheat oven to 350°F. Line 24 cups of 2 standard muffin tins with paper liners.

In a large bowl, with an electric mixer on low speed, combine cake mix, 1 1⁄4 cups of Champagne, egg whites, and vegetable oil. Beat on medium speed until well incorporated, about 3 minutes.

In a bowl, stir together 1 tablespoon Champagne and baking soda; the mixture will froth up. Stir into batter until fully incorporated.

Fill muffin cups two-thirds full with batter and bake for 16 to 18 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack.

In a bowl, with an electric mixer, beat butter and powdered sugar until smooth. Beat in remaining 2 to 3 tablespoons of Champagne until frosting is light and fluffy. Tint frosting with a small drop of food coloring until pale pink. Decorate with sprinkles.