|Serving Size: 1 Cupcake||Servings Per Recipe: 12|
|Amount Per Serving|
|Calories||220||Calories from fat||-|
|Total Fat||12g||Saturated Fat||4.5g|
|Total Carbs||21g||Dietary Fiber||0g|
Preheat oven to 350℉. Line a cupcake pan with paper liners.
In a medium saucepan bring Champagne to a simmer. Simmer until reduced to 1 cup, 10-15 minutes. Transfer to a bowl and cool completely.
In a medium bowl whisk to combine flour, baking powder, and salt.
In a large bowl or a stand mixer with the paddle, beat margarine with sugar and Sweet’N LowⓇ until light and fluffy. Beat in oil, vanilla, and orange zest. Beat in eggs 1 at a time.
Add flour mixture in 2 parts, alternating with milk and ½ cup cooled Champagne. Beat just until combined.
Fill cupcake liners ¾ full. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely in the pan on a rack.
In a large bowl or a stand mixer with the paddle, beat together cream cheese, margarine, cornstarch, and Sweet’N Low until smooth. Beat in vanilla and 1 tablespoon reduced Champagne and continue to beat until light and fluffy.
Transfer mixture to a pastry bag fitted with a medium star tip. Decorate cooled cupcakes with frosting, then with sprinkles.