Ingredients
1 box vanilla cake mix
1 1/4 c. champagne, divided
1/3 c. vegetable oil
3 large eggs
2 tsp. orange zest, divided
1 c. (2 sticks) butter, softened
4 c. powdered sugar
1 tsp. pure vanilla extract
Pinch kosher salt
gold sanding sugar
Orange wedges, for garnish
Preparation
Step 1Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, eggs, and 1 teaspoon orange zest. Bake according to package directions. Let cool completely before frosting. Step 2Meanwhile, make champagne frosting: In a large bowl, using a hand mixer beat butter until light and fluffy. Add 3 cups powdered sugar and beat until no lumps remain. Add remaining 1/4 cup champagne, vanilla, remaining teaspoon orange zest, and a pinch of salt and beat until combined. Add remaining 1 cup powdered sugar and beat until light and fluffy.Step 3Frost cooled cupcakes with an offset and garnish with gold sanding sugar and orange wedges.
