1 box white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon almond extract
Garnishes–I used sparkling sugar and candy pearls
Preheat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In a large mixing bowl, mix dry cake mix and champagne. Add oil and egg whites. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In a medium-sized mixing bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.
*Use cheap champagne; I used Verdi raspberry sparkletini. Have the champagne at room temperature when preparing the cake.
*You can tint the cake mix and frosting by adding 4-5 drops of food coloring to the better.
*Sprinkle garnishes on cupcakes just before serving to maximize sparkle and keep them from absorbing moisture and melting into frosting.