Ingredients
1 box white cake mix (or strawberry cake mix)
1/3 c. vegetable oil
3 egg whites
1 1/4 c. Champagne or Prosecco
2/3 c. diced strawberries
3 c. powdered sugar
1/3 c. butter, softened
1 1/2 tsp. pure vanilla extract
3 tbsp. Champagne
4 sliced strawberries
1 tsp. sugar
Preparation
Step 1Preheat the oven based on cake mix box instructions and grease the bottom and sides of a cupcake tin, or fill each cup with cupcake liners.Step 2Make the cupcakes: Beat cake mix, egg whites, oil, and champagne until thoroughly combined (it will be bubbly). Fold in strawberries, then fill each cup of the muffin tin about two-thirds of the way full with cake mix. Bake according to the box instructions for cupcakes—typically 350° for 18 to 20 minutes — or until a toothpick inserted in the center comes out with just a few crumbs (no gooey batter). Set aside to cool.Step 3Make the frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla and champagne, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread. (If it gets too thin, add a spoonful of powdered sugar.) Frost each cupcake.Step 4Make the strawberry topping: Slice strawberries and add sugar. Let them sit for 18 to 20 minutes to release juices, then top each cupcake with a slice.
