Friday, December 31, 2010

Champagne cupcakes

Dear Betty Crocker,

Thank you for combining a delicious cupcake and champagne and sharing it with the rest of us. I shall be happy to gain 86 lbs eating these.

What you need:

For batter:
1 box white cake mix or if you are Susie Homemaker, your own homemade white cake mix. I just can't tell  you how or what to substitute you're on your own Susie. 
1 1/4 cup Champagne or sparkling wine
1/3 cup Vegetable oil
3 egg whites. 

For strawberry Butter Cream frosting:
1 cup (two sticks) Butter
2 cups powdered sugar
4 tbsp Strawberry jam
1 tsp vanilla


Preheat oven to 400º
Combine dry cake mix with champagne then add in the oil and egg whites. Beat for two minutes. Then fill muffin cups 2/3 of the way full. Put in oven for 10 minutes at 400º, then lower the temp to 350º and finish baking for an additional 10 minutes. 

While the cupcakes are cooling, beat the butter until fluffy then add in the powdered sugar. Once it starts to come together add in the vanilla and strawberry jam. 

If you want to get all fancy you can slice strawberries and place them on top of the cupcake instead of sprinkles.

*Cake batter adapted from Betty Crocker

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