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Champagne Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour
Champagne and passion fruit cupcakes: a celebration in every bite!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3/4 cup passion fruit juice
  • 1/2 cup champagne or sparkling white wine
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 teaspoon salt
  • 3 tablespoons champagne or sparkling white wine
  • 3 tablespoons passion fruit juice
  • White decorator sugar crystals
  • Edible silver pearls
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Place a paper baking cup in each of 24 regular-size muffin cups. Prepare cake batter according to box instructions with cake mix, 3/4 cup fruit juice, 1/2 cup champagne, oil, and egg whites. Fill muffin cups about two-thirds full with batter.
  • Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a cooling rack. Let it cool completely, for about 30 minutes.
  • In a large bowl, use an electric mixer on low speed to beat together powdered sugar, butter, and salt until blended. Mix in 3 tablespoons of champagne and juice. If the frosting is too thick, gradually add more champagne a few drops at a time. Frost the cupcakes and top with white sugar and silver pearls for garnish.

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