Ingredient List
Cupcakes :
  • 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)
Champagne Frosting :
  • 3 cups confectioners’ sugar
  • 7-ounce container marshmallow crème
  • ½ cup butter-flavored shortening
  • ½ teaspoon vanilla
  • ½ cup sparkling champagne, room temperature
Instructions for the cupcakes
  • Preheat oven to 350° F. Line two standard-size muffin pans with  24 paper cupcake liners.

  • Blend cake mix, egg whites, champagne, and oil in a large bowl at low speed until moistened (about 30 seconds).

  • Beat at medium speed for 2 minutes.

  • Fold in sprinkles. (optional)

  • Pour batter in pans and bake 17-20 minutes. Cupcakes are done when toothpick inserted in center comes out clean.

  • Cool completely then frost with Sweet Champagne Frosting.

Sweet Champange Frosting
  • With an electric mixer, blend together confectioners’ sugar, marshmallow crème, shortening, and vanilla.

  • Add enough champagne to reach desired frosting consistency.

  • Use a spreader or decorative tip to frost cooled cupcakes.

Kansas Wheat Commission Test Kitchen Note
  • 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.

Nutritional Value (1 Cupcake)
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