Remember how I was complaining on Monday about my Saurdaty hangover? Well, this is the precise reason why, it was my roommates bday. When it is a birthday in our house, it is a weekend celebration. Unfortunately in my old age… I can’t handle all that. Yet thankfully the birthday girl didn’t mind… maybe it was the spell I put on her with these cupcakes. JK, no spell… just yummy. I have made cupcakes in the past with sprite, but never champagne! Bubbles make them extra fluffy cakes, so I thought I’d give it a try with a little added alcohol this around.
I love recipes that seem really fancy and make it seem as if you are a hell of a baker, but in reality they are super easy. That is precisely why these bad boys are right up my alley. Simple, simple, simple. Just how I like it.
Ingredients Needed:
+ 1 box gluten free cake mix.
+ 1 1/2 sparkling wine.
+ 1/3 cup vegetable oil.
+ 3 egg whites.
+ 1 tub of frosting.
+ About 20 blackberries, but really you can use as many or as little as you like.
+ Step 1: Heat oven to 350 and place your cupcake liners in your pan.
+ Step 2: Mix together your dry cake mix & 1 1/4 cups of your champagne (save the other 1/4 for the icing). Add in your oil and egg whites, beat with a mixer for about 2 minutes or until you see no clumps.
+ Step 3: Bake for about 20-22 minutes or until you can poke ‘em with a toothpick and it comes out dry. Cool for 10 minutes, and remove from pan. Cool for about 30 minutes more.
+ For the Frosting: puree your berries or just mash ‘em up good with a fork. In a large bowl mix together your frosting, berries, and the other 1/4 of your champy until smooth… although, as you can see below, mine was still a little chunky. It turned out good though, I liked the little blackberry surprises.
+ Finally: top with some sparkle and pearl sprinkles and a blackberry if you have any leftover.
