Give a toast to mom on Mother’s Day with these mimosa-flavored cupcakes spiked with champagne. A little bubbly goes into the batter, and once iced, the cupcakes are infused with more champagne using Wilton Shot Tops Flavor Infusers. Here's to Mom!
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.