Thursday, January 31, 2013

Easiest Champagne Infused Cupcakes Ever

guess what else makes you feel better after a break up?  teaching 4 ingredient champagne cupcakes to one of your bests friends who, let's face it Jen, can't bake, while watching Carrie get left at the alter in the first sex and the city movie.

because yes, in 4 ingredients you can have champagne cupcakes with champagne buttercream frosting.  because the dry box cake mix plus champagne = cupcakes.  magic, i tell you.

box cake mix + (any) champagne = cupcakes.  yeah you read that right.  do not add anything it says to on the box.  just dump the dry mix in a bowl, mix in the amount in champagne it says to add in water  (i.e. 1 cup of water = 1 cup of champagne) until the batter is just a little lumpy, insert in cupcake tin and bake according to directions on the box.  don't ask me, i just bake them and it works.  just accept the shortcut that is champagne tasting cakes.  we used funfetti mix and some barefoot sparkling moscato (very sweet.)

champagne buttercream.  1 stick of room temperature unsalted butter + 4 cups powdered sugar + 1/4 cup champagne (and a touch of food coloring because we wanted pink!)  slowly beat the sugar into the butter, and then mix in the champagne.  add more powdered sugar to thicken or more champagne to thin until it's the consistency you like.

and then, you're done.  yes that's 4 ingredients.  you cannot get any easier than that my friends!  and hey, no eggs, no oil, that's gotta be good for something, right?

enjoy responsibly ;)

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