Champagne Kisses

susan simons


These strawberry champagne cupcakes Paired with White chocolate frosting are the perfect dessert for your favorite valentine.

My husband asked for a special Valentine's day dessert and this is the combination I came up with.

★★★★★ 3 votes
1 Hr
20 Min


1 pkg
pillsbury traditional cake mix
1/2 c
boiling water
1 pkg
small box strawberry gelatin
1 1/2 c
blush champagne, open a few hours in advance to flatten bubbles


(4oz.) bars white chocolate baking bars
1/3 c
heavy cream
1 c
butter, softened
6 c
powdered sugar
1/4 c
godiva white chocolate liquor

How to Make Champagne Kisses


  • 1Prepare batter and bake as directed on package for cupcakes. Cool in pans 10 mins.
  • 2Cut off crown of cupcake with bread knife and pierce tops with fork.
  • 3Stir boiling water into gelatin mix until dissolved and add champagne carefully and stir. Spoon over cupcakes. Refrigerate 2-3hrs. Remove from pan.
  • 4FROSTING: 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).
  • 5Beat 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.
  • 6Frost and decorate as desired. Return to fridge until ready to serve.

Printable Recipe Card

About Champagne Kisses

Course/Dish: Cakes