SPARKLING MICROPHONE RECIPES

Steps:

• Preheat the oven to 350 degrees . Prepare the cake mix according to box directions. Line two 24-cup mini-muffin tins with liners and fill each with 1 tbsp. batter. (Save any leftover batter for another use.) Bake until set, rotating the pans halfway through, about 12 minutes. Let cool slightly, then remove from the pans and let cool completely. Discard the liners.
• Mix the food coloring into the frosting until gray. Use a serrated knife to trim off the domed cupcake tops. Use an offset spatula or the back of a spoon to spread frosting around the inner rim of the cones to affix the cupcakes. Place 1 cake right side up into the cone and frost its top. Stick on a second, trimmed side down. Frost the top.
• Working over a bowl, coat the cupcakes in the dragees. With a toothpick, poke a hole in the bottom of a cone and insert a licorice piece. Repeat with the remaining cones.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. In a large bowl, whisk to combine the cake mix, sparkling wine, eggs and oil. Line 24 muffin cups with paper liners. Fill each with 3-4 tablespoons of batter. Bake for 12-15 minutes. Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour. For the champagne buttercream: In the bowl of a stand mixer, beat the butter on medium speed until creamy, 1-2 minutes. Add the powdered sugar, heavy cream, lemon zest (if using) and prosecco. Mix on low speed just until combined, then increase to medium-high speed and beat for 1-2 minutes, until light and fluffy. Spread the icing on the cupcakes or transfer it to a piping bag fitted with a large star tip. Pipe the icing around the outer edge of the cupcake, spiraling into the center until the cupcake is completely covered. Top with sprinkles and serve.