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- 1 1/4 Cups super fine sugar
- 4 Large eggs (at room temperature)
- 1/2 cup safflower or canola oil
- 1 teaspoon pure vanilla extract
- 1 cup sweet Champagne
- 2 1/2 Cups cake flour
- 2 Teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup non-fat dry milk powder
- 3.4 Ounce package white chocolate instant pudding mix
- 1 Batch Buttercream Frosting
- white chocolate shavings or sprinkles of your choice
- Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside.
- In a large bowl, beat together sugar, oil, and eggs until light and fluffy. Add the champagne and stir to combine.
- Add the flour, baking powder, salt, dry milk powder, and pudding mix. Beat to combine.
- Fill wrappers 2/3 to 3/4 full.
- Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
- Allow to cool in the muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
- Frost with Champagne Buttercream and decorate with sprinkles, drizzled melted chocolate, or white chocolate shavings.
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