New Year's Toast By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Cool Time: 45 mins Total Time: 1 hrs Servings: 24 Yield: (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients 1 2-layer size package white cake mix Champagne 1 recipe Champagne Frosting White rolled fondant icing Pink or white luster dust Pearl candy beads* Champagne Frosting 1 cup shortening, 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 2 tablespoon champagne 1 tablespoon milk Red and brown food coloring, if desired Directions Line twenty-four 2-1/2-inch muffin cups with paper bake cups. Set aside. Preheat oven to 350 degrees F. Prepare cake mix according to package directions, substituting champagne for the water. Fill muffin cups and bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place Champagne Frosting in a pastry bag fitted with a large star tip. Pipe frosting onto cupcakes while dragging the tip across the top of each cupcake to create waves for a bubbly look. Use your hands to shape rolled fondant icing into balls ranging in size from 1/4 to 3/4 inch. (You'll need several dozen balls.) Use a clean dry artist's paintbrush to paint luster dust onto balls. Arrange fondant balls on cupcakes, placing several balls on each cupcake. Arrange candy beads on cupcakes. If desired, serve cupcakes in shallow champagne glasses. Makes 24 (2-1/2-inch) cupcakes. Champagne Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add champagne. Gradually beat in additional powdered sugar. Gradually add until frosting reaches a spreading consistency. If desired, use red and brown food coloring to tint frosting a pale pink. Makes about 3 cups. *Test Kitchen Tip: Pearl candy beads can be found in the cake decorating departments of hobby and crafts stores. If you cant find the beads, create small bead-size balls from pink-tinted rolled fondant icing. Rate it Print Nutrition Facts (per serving) 245 Calories 10g Fat 36g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 245 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Sodium 146mg 6% Total Carbohydrate 36g 13% Total Sugars 28g Protein 1g Calcium 30.3mg 2% Iron 0.4mg 2% Potassium 19mg 0% Fatty acids, total trans 1g Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.