Ingredients 1 package white cake mix champagne 4 egg whites 1/3 cup vegetable oil 1/2 cup solid vegetable shortening 1/2 cup butter, softened 4 cups sifted confectioners' sugar (about 1 lb) 3 tablespoons orange juice 1-1/2 teaspoons finely grated orange zest Color Right Orange Food Color Open Stock Color Right Performance Food Coloring Set Color Right Performance Food Coloring Set Tools 1 package White Cupcake Liners, 75-Count 1 package White Cupcake Liners, 75-Count 2 Bottle Shot Tops Flavor Infusers 2 Bottle Shot Tops Flavor Infusers Elegance Cupcake Liners, 150-Count Elegance Cupcake Liners, 150-Count Perfect Results Premium Non-Stick Bakeware Mega Muffin and Cupcake Baking Pan, 24-Cup Perfect Results Premium Non-Stick Bakeware Mega Muffin and Cupcake Baking Pan, 24-Cup Instructions Click to mark complete - Preheat oven to 350°F.Prepare Mega Muffin Pan with baking cups. - In large bowl, beat cake mix, 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 among baking cups, filling about 1/2 full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on cooling grid 10 minutes; remove and let cool completely. - 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 orange juice, zest and orange Color Right. Beat until light and fluffy. Pipe or spread icing onto cupcakes. - For infused cupcakes, cut a small opening in the tip of the Shot Tops Infuser. Place cut opening in champagne and squeeze to fill. Insert into iced cupcake. When ready to eat, squeeze top of Shot Tops Infuser again to infuse cake with champagne.
