- 1 (16.5-ounce) box dry vanilla cake mix
- 3 large egg whites
- 1 cup sparkling champagne, room temperature
- 1/3 cup vegetable oil
- 1 tablespoon colored sprinkles (optional)
- 3 cups confectioners’ sugar
- 7-ounce container marshmallow crème
- ½ cup butter-flavored shortening
- ½ teaspoon vanilla
- ½ cup sparkling champagne, room temperature
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Preheat oven to 350° F. Line two standard-size muffin pans with 24 paper cupcake liners.
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Blend cake mix, egg whites, champagne, and oil in a large bowl at low speed until moistened (about 30 seconds).
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Beat at medium speed for 2 minutes.
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Fold in sprinkles. (optional)
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Pour batter in pans and bake 17-20 minutes. Cupcakes are done when toothpick inserted in center comes out clean.
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Cool completely then frost with Sweet Champagne Frosting.
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With an electric mixer, blend together confectioners’ sugar, marshmallow crème, shortening, and vanilla.
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Add enough champagne to reach desired frosting consistency.
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Use a spreader or decorative tip to frost cooled cupcakes.
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Cupcakes will need to be kept in a refrigerator or cool place after frosting them because frosting tends to droop if left at room temperature for very long.
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(using three egg whites rather than whole egss) provides approximately 192 calories; 1 g protein; 23 g carbohydrates; 0 g dietary fiber; 7g fat (1 g saturated); 0 mg cholesterol; 0 mcg folate; 0 mg iron and 372 mg sodium.
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If you liked these Celebration Cupcakes with Sweet Champagne Frosting, try out some of our other cupcake recipes:
For great bread recipes, be sure to visit our friends at the National Festival of Breads.