3 ½tablespoonschampagne3 to 4 tablespoons adjusted to taste and consistency
1teaspoonpure vanilla extract
Instructions
Cupcakes
Preheat the oven to 350°F and line two muffin pans with cupcake liners.
Using a hand or stand mixer, combine the cake mix, eggs, oil, and champagne on low speed just until blended, then increase the speed to medium for 2 minutes.
15.25 ounce strawberry cake mix, 3 large eggs, ¼ cup canola oil, ¾ cup champagne
Use a scoop or measuring cup to pour ¼ cup of batter into each muffin well (only fill each half the way full). Bake for 16 - 18 minutes then transfer to a wire rack to cool completely before frosting.
Frosting
Using a hand mixer or stand mixer, cream the butter and sugar together. Add 1 to 2 tablespoons of champagne and the vanilla. Continue to mix and add additional champagne to thin out the consistency if needed.
1 cup unsalted butter, 4 ½ cups powdered sugar, 3 ½ tablespoons champagne, 1 teaspoon pure vanilla extract
Use a piping bag and tip or a spatula to apply the frosting to the cooled cupcakes.
Store cupcakes in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 cupcake with frosting. Actual calories will vary.**For the frosting start with 3 tablespoons of champagne and add more if the frosting is too thick.**If you're using a piping bag to decorate the cupcakes then you may want to make a double batch of the frosting.