Makes 20 - 22 cupcakes
With the ease of using cake mix as the base and adding low-fat ingredients to the batter, these cupcakes still provide an elegant and tasty treat for any special occasion without overdoing the calories.
Preheat oven to 350 degrees (F). Line a cupcake tin with paper liners. Set aside.
Add the cake mix, champagne, Greek yogurt, egg whites, and vanilla extract to a mixing bowl. Beat on low speed for 30 seconds, then increase to medium speed and beat for 1-1/2 minutes.
Fill the prepared cupcake liners 2/3 full.
Bake for 15 - 18 minutes or until a wooden skewer inserted into the center comes out mostly clean.
Allow the cupcakes to cool for 5 minutes in the cupcake tin, then remove and cool completely on a wire rack.
Beat the butter until smooth and creamy, about 3 minutes.
Mix in 2 cups of the confectioners' sugar then add in 4 tablespoons champagne and vanilla. Add the remaining confectioners' sugar and beat until light and creamy, about 4 minutes. If the frosting is too stiff, add additional champagne, 1 teaspoon at a time, until desired consistency is reached.
With a large star tip, pipe swirls of buttercream over the completely cooled cupcakes. Garnish with sprinkles, edible stars or sugar pearls, or fresh strawberries.
Substitute pink champagne in place of the regular champagne where called for.
Start with 6 drops of pink gel food coloring and add to the cupcake batter at the same time as the champagne. Mix for 1 minute. Add additional food coloring until desired shade is obtained, and mix for 1 additional minute. Do not overbeat the batter.
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