Bubbly champagne is a wonderful addition to moist, white cake and blackberry frosting. These cupcakes are refreshing, light, and make a stunning appearance. Take them to any gathering with a bottle of your favorite champagne and everyone will be swooning!
Blackberry Champagne Cupcakes
1 box white cake mix
3 Tbsp vegetable oil
1-1/3 cups champagne
2 packages of fresh blackberries
2 sticks unsalted butter, softened
4 cups powdered sugar
2-3 Tbsp champagne
1/4 cup blackberry jam
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a large mixing bowl, use a hand mixer to combine cake mix, egg, oil, and champagne. Mix on low until blended then increase speed and beat about a minute.
Evenly fill the muffin cups with the batter. Top each center with one blackberry, pushing it in slightly. Bake 20 minutes or until slightly golden. Remove from the oven and cool on a wire rack.
To prepare the frosting, combine softened butter, blackberry jam, and champagne in a medium mixing bowl. Beat with a hand mixer until creamy. Add the powered sugar gradually, one cup at a time, and beat on high speed until fluffy.
Pipe the frosting onto the cooled cupcakes and top each with a fresh blackberry.
For more recipes and ideas visit www.sweetmelissaslife.com. —Melissa Miller