1 box of Duncan Hines White Cake Mix
1 1/3 cup of Brut Champagne
3 large eggs
2 tablespoons of Vegetable Oil
24 beautiful cupcake liners
24 Lindor Truffles in the flavor of your choice, frozen
24 clean and dry strawberries
1 box of Bakers Semi Sweet Chocolate, melted
1 stick of unsalted butter, room temp
1 stick of Crisco shortening
½ cup of Pink Champagne(to taste)
1 2lb bag of Powdered Sugar(add more if you add more champagne)
½ teaspoon of Strawberry Extract(mostly for color with a little flavor)
1 drop of red food coloring(if you want more pink)
Red and white edible glitter
-Preheat your oven to 350 degrees. Coat the strawberries in the chocolate and place in the fridge to harden.
-Line two cupcake baking trays. Mix three large eggs on medium for less then a minute. Add in the champagne and the oil, continue to mix until combined. Then add in the white cake mix, mixing only until moistened. Then mix on high for two minutes. Portion out the yummy batter until each liner is half full.
-Bake for five minutes. Then, open the oven and pull out the oven rack. Plunge each truffle into a cupcake until submerged. If you have extra batter you can coat the top or use a small spoon to pull the batter over the top of the truffle. Continue to bake for 16 minutes. Once done, place on a cooling rack until fully cooled.
-Next, begin your butter cream by placing the butter, Crisco, sugar and champagne a medium mixing bowl. Mix on low until the sugar is combined and then whip on high for 3 minutes or until it is fully combined. Use a spatula to scrap the sides(and taste). Once finished, you can then fill your piping bag and pipe onto each cupcake or use a spatula and cover each cupcake with a fluffy layer.
-Take out the hardened strawberries and place one on each of the cupcakes. Sprinkle lightly with the edible glitter and ta da! A great way to romance your partner or make friends with the weak at heart. Enjoy!