Makes: 24 cupcakes
1 box white cake mix
1 1⁄4 cups plus 3 to 4 tablespoons Champagne, divided
3 egg whites
1⁄3 cup vegetable oil
1⁄2 teaspoon baking soda
2 sticks (1⁄2 pound) butter, at room temperature
4 1⁄2 cups powdered sugar
Pink food coloring
Sprinkles, for decorating
Preheat oven to 350°F. Line 24 cups of 2 standard muffin tins with paper liners.
In a large bowl, with an electric mixer on low speed, combine cake mix, 1 1⁄4 cups of Champagne, egg whites, and vegetable oil. Beat on medium speed until well incorporated, about 3 minutes.
In a bowl, stir together 1 tablespoon Champagne and baking soda; the mixture will froth up. Stir into batter until fully incorporated.
Fill muffin cups two-thirds full with batter and bake for 16 to 18 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack.
In a bowl, with an electric mixer, beat butter and powdered sugar until smooth. Beat in remaining 2 to 3 tablespoons of Champagne until frosting is light and fluffy. Tint frosting with a small drop of food coloring until pale pink. Decorate with sprinkles.