Champagne Cupcakes

Champagne Cupcakes

Posted by Kim McCosker on

Champagne Cupcakes

Serves 12 cupcakes


  • 340g packet vanilla cake mix
  • 1 cup champagne
  • 3/4 cup (170g) room temperature butter
  • 2 1/2 tablespoons heavy cream
  • 1/2 teaspoon strawberry essence
  • 2 cups (240g) icing sugar


  • Preheat oven 180°C.
  • With little care, fling the cake mix into a bowl.
  • Drown it in champagne, spanking it with a wooden spoon.
  • When combined, having submitted to your ways, spoon the mixture evenly across 12 paper-lined cupcake cups.
  • Bake for 15 minutes.
  • Remove and cool.
  • For a silken, creamy icing, use an electric mixer and beat well the butter, cream, strawberry essence and icing sugar.
  • Ice with tenderness.

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