French 75 Champagne Cupcakes

Instructions

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1. - Preheat oven to 350°F. Prepare muffin pans with baking cups.
2. - In large bowl, beat cake mix, 1 1/4 cups champagne, egg whites and oil with electric mixer on low speed 30 seconds. Scrape bowl. Increase speed to medium and beat 2 minutes. Divide batter evenly between baking cups, filling about 2/3 full.
3. - Bake 18-20 minutes or until toothpick inserted in center of cupcakes comes out clean. Remove from oven and brush tops of hot cupcakes with 2 tablespoons of gin. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
4. - For icing, beat shortening and butter in large bowl with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well on medium speed. Add 3-4 tablespoons of gin and lemon zest. Beat until light and fluffy. Pipe or spread icing onto cupcakes. Garnish with lemon twist.
5. - For infused cupcakes, cut a small opening in the tip of the pipette. Place cut opening in 1/2 cup of champagne and squeeze to fill. Insert into iced cupcake. When ready to eat, squeeze top of pipette again to infuse cake with champagne.