Prepare batter and bake as directed on package for cupcakes. Cool in pans 10 mins.
Cut off crown of cupcake with bread knife and pierce tops with fork.
Stir boiling water into gelatin mix until dissolved and add champagne carefully and stir. Spoon over cupcakes. Refrigerate 2-3hrs. Remove from pan.
FROSTING: Break white chocolate baking bars into pieces. Melt white chocolate and cream in microwave-safe bowl at medium (50%power)1-2 minutes or until melted and smooth, stirring at 30 second intervals (Do not overheat). Let cool to room temperature (about 30 minutes).
Beat butter and 1 cup powdered sugar at low speed until blended. Add 5 cups powdered sugar alternately with white chocolate liquor, beating at low speed until blended after each addition. Add white chocolate mixture and a little red gel food coloring; beat at medium speed until spread consistency.
Frost and decorate as desired. Return to fridge until ready to serve.