1. Champagne Cupcakes

   Make your white box cake according to the directions on the back however replace the water with champagne. You could even make this with Prosecco instead. It's simply a matter of preference. 

   Once the batter is made, fill your liners 1/2 full and bake as directed. *Be careful with how much you fill in the cups for baking. These will puff up. I use high, brown paper liners and avoid any overflow issues. 

   Bake as directed and let them cool completely on a rack. 

For the Frosting

1. Champagne Frosting

   Take the room temperature butter and whip it until smooth and creamy. 

   Start with 2 Tbsps. Champane and add that to the butter. Cream to incorporate on low. Now start adding the powdered sugar 1 cup at a time. I find that 3 cups work nicely for 12 cupcakes. If you need a bit more liquid, add a bit more champagne. taste and adjust to your liking. I like a perfect balance of dry champagne with the sweet sugar and sometimes it isn't an exact science, it's a taste and preference. 

   Once the cupcakes are cool, frost them and then add whatever decorations you want. I like to add simple gold sprinkles. 

   To add another twist, I sometimes add a 1/8 tsp of Lavendar paste to the frosting mixture to give the flavor profile a bit more of an unexpected elevation.