Orange cupcakes. Buttercream. Champagne. What could be better?
OK, if they were calorie-negative, THAT could be better. But, they're not.
My wonderful sister-in-law asked me to make these so she could treat her colleagues this morning. These are so yummy! This was my first time making these and I'm so happy with how they turned out.
You can download the recipe here.
1 box white cake mix (I prefer Pillsbury)
½ cup butter, melted
1 cup orange juice
Preaheat oven to 350. On low for one minute, beat cake mix, eggs, butter, and juice. Increase speed to med-high and beat for one more minute or until batter is smooth. Do not overmix. Scoop into lined cupcake pan filling cups 2/3 full. Bake for 22-24 minutes. Cool in pan for 5 minutes before moving to cooking rack. Top with champagne buttercream.
1 cup butter, softened
1 ½ tsp. vanilla
5 cups powdered sugar
6 tbl. champagne
Cream butter, champagne, and vanilla well. Add powdered sugar one cup at a time, beating well between each cup.