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!

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