Here's to full bellies!
1 1/2 sticks of butter, slightly melted
4-5 cups of powdered sugar
2-4 T. of champagne
In a stand mixer, combine the butter and powdered sugar, one half cup at a time. After three cups worth of powdered sugar, add in 2 T. of champagne. Once your icing is to this point, it is up to your personal taste how much more champagne and powdered sugar you want to add. I settled on 4 T. of champagne, and 4 and 1/4 cups of powdered sugar. I like my icing for the "dipped" look a little thin but not too runny. Pipe the icing onto cupcakes in a circular motion, allowing the icing to spread over the top until totally coated.
The finished product.... look how shiny they are!