When I stumbled across the world's easiest "homemade" cupcakes, I had to check them out. I made them this weekend for Jennie's Bachelorette Bonanza, and the results were so good I had to share. The recipe and directions below.
World's Easiest Champagne Infused Cupcakes with homemade champagne frosting
1- box o pre-made cake/cupcake mix
1- bottle of champagne (you won't need all of it)
1- stick of unsalted butter
4- cups of powdered sugar
Mix the champagne and the cake mix (it starts off looking like a strange science experiment, and ends up resembling cake batter) and add to cupcake liners. My batter was remarkably dense, and while the box said the yield would be 24 cupcakes, I only got 16 normal sized cupcakes out of the batch. Bake according to the directions on the box.
The champagne frosting was equally easy. 1/4 cup of champagne, 1 stick of room temperature unsalted butter, and 4 cups of powdered sugar. Mix them together.
To make the cupcakes visually pretty (it was for a bachelorette party with a bunch of ladies after all!) I spooned all of the frosting into a plastic baggie, and used that to pipe the frosting on to the cupcakes. I started on the outside of the cupcake and wound my way in to add some frosting height. To be honest, this was the most time consuming part of the entire process, but it was so totally worth it because they looked so pretty (if I do say so myself:)
Also, if I was going to make this again, I might investigate spraying some non-stick spray or butter on the inside of the cupcake liners because the cupcakes really clung to the liner (maybe it has something to do with them not having any oil in the cupcakes?)
Overall, I absolutely loved the cupcakes, and I'll be making them again other special events!
*The bottom picture features the cheesecake stuffed strawberries that I made for Matt and Kelly's engagement party, as well as Angel Food Lemon bars (tutorial on those later this week).