Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, eggs, and 1 teaspoon orange zest. Bake according to package directions and let cool completely before frosting.
Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, remaining champagne, and remaining orange zest. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.Ice and Enjoy.
Today's Tip - any recipe calling for white wine you can use left over champagne /prosecco. These do contain alcohol * - so grown up only . So Hands off kids,