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

DIRECTIONS

1. Preheat 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.

2. Meanwhile, 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.

3. Frost cooled cupcakes with an offset and garnish with gold sanding sugar and orange wedges.

YIELDS:18

PREP TIME:0 HOURS 10 MINS

TOTAL TIME:1 HOUR 20 MINS

If you make this, post a picture on Instagram and tag us @movementchurch.tv using #movementnation so we can share it!

More Movement Meals