Categories: Cupcakes-Muffins

Ingredients

• 1 pkg. white cake mix
• 1 1/4 cups sweet rose champagne
• 4 egg whites
• 1/3 cup vegetable oil
• 1/2 cup butter, softened
• 3/4 tsp. rose water
• 4 cups sifted confectioners' sugar
• 2 to 3 Tbsp. milk

Directions

1. Preheat one to 350 degrees. Line muffin pan with baking cups, in large bowl, combine cake mix, champagne, egg whites and oil. Beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes. Fill baking cups 2/3 full with batter.

2. Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan, cool completely on grid.

3. For icing, beat butter in large bowl with electric mixer until smooth. Add rose water. Gradually add sugar, one cup at a time, beating well on medium mixer until smooth. Add rose water, Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add milk and heat until light and fluffy. Pipe icing on cupcakes.

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