There's nothing wrong with adding a little touch of elegance and sophistication to your cupcakes. These Champagne Cupcakes with Rosewater Buttercream scream it. Well, maybe they don't scream it; more like articulate it in a proper European accent. Either way, when you incorporate the delicateness of rosewater with the sweetness of Rosé champagne, you're guaranteed a personal invitation to the soiree of the season; even if that just means the best seat on your couch.
Preheat oven to 350ºF. 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.
Bake 18-20 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.
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 speed. Scrape sides and bottom of bowl often. Add milk and beat until light and fluffy.
Using a 1M tip, pipe a large rosette on top of each cupcake; top with Sugar Pearls.
*Find rose water in the middle eastern section of your grocery store.