1. Prepare the Cupcakes

• Preheat your oven to 350°F (175°C) and line a cupcake pan with 24 cupcake liners.
• In a large mixing bowl, combine the white cake mix, egg whites, vegetable oil, champagne, and almond extract. Mix on low speed until the ingredients are moistened. Increase the speed to medium and beat for about 2 minutes until smooth and creamy.
• Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

2. Make the Frosting

• In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.
• Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to avoid splattering. Add the champagne 1 tablespoon at a time, while mixing, until the frosting reaches a smooth, spreadable consistency.
• If the frosting is too thick, add more champagne; if too thin, add powdered sugar until you achieve the desired texture.

3. Decorate the Cupcakes

• Once the cupcakes are completely cooled, use a piping bag fitted with a large round or star tip to swirl the frosting onto each cupcake.
• Sprinkle the frosted cupcakes with white pearl sugar sprinkles and dust lightly with edible disco dust for a festive sparkle. Top each cupcake with white sixlets or a single white gumball for an elegant finish.