Cupcake Ingredients:
Yields 24 cupcakes
1 box cake mix
12 oz champagne (or sparking wine), room temperature
1 c strawberries, diced
Pink Champagne Icing:
2 c vanilla icing 3 tbsp champagne
2 drops red food coloring
Directions:
Preheat the oven according to the boxed cake mix directions. 325 degrees
for my classic white cake mix. Wait until the oven is preheated before you open
your champagne so you can utilize every last bubble in the champagne.
In a large bowl, vigorously whisk together the cake mix and the champagne. The
consistency will be very frothy at first - this is normal! Continue to whisk
the ingredients together until smooth.
Stir in the strawberries. Fill a cupcake pan 2/3 full with the batter. Bake
according to box cake mix's instructions, or until a toothpick inserted in the
center comes out clean. Allow the cupcakes to cool for 5 minutes in the cupcake
pan. Remove the cupcakes from the pan and allow them to cool completely on a
wire rack.
Meanwhile, make the icing. In a medium bowl, whisk together the vanilla icing,
champagne and red food color. If you prefer a thicker consistency, add a little
more icing.
Ice your cupcakes and garnish with strawberries.
