Short Floral Kimono

To the bearer of this delicate LoRA~ Tread softly through this twilight spell, and read each word as though it were a dream woven in silver. You wouldn’t wish to disturb the harmony of this magic… would you? Too many LoRAs braided together may fracture the vision… This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~ If it were to be scattered without my blessing… I would feel it, like a ripple through the veil. And the hush that follows would be heavy with my sorrow~ Now, take this gentle recipe— A whisper of wonder, offered only to you~ 🌙✨ ~ Vixon's recipe for Bubbly Champagne Cupcakes ~ Ingredients - For the Cupcakes: - 1 box white cake mix - 3 large egg whites - 1/3 cup vegetable oil - 1 1/4 cups champagne - 1 teaspoon almond extract For the Frosting: - 1/2 cup 1 stick butter, softened - 4 cups powdered sugar - 6 tablespoons champagne For the Decorations: - white sixlets - white gumballs - white pearl sugar sprinkles - disco dust Instructions - Preheat oven to 350 °F and line muffin tin with cupcake liners. - In an electric mixer, combine cake mix and champagne. Add oil, eggs, and almond extract. Beat on low for 30 seconds and then medium for 1-2 minutes or until thoroughly combined. - Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until lightly golden on top (and toothpick inserted in center comes out clean). - For buttercream frosting, cream softened butter until light and fluffy. - Add powdered sugar, 1 cup at a time, incorporating after each addition. add champagne and beat for 2 minutes on medium, until light and fluffy. - If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne. - Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust! . . . . . . . . . . DO NOT REUPLOAD