Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two cupcake pans with cupcake liners.

Step 2: Make Cupcake Batter. In a large bowl, mix the cake mix with 1 cup of champagne, vegetable oil, eggs, and 1 teaspoon of orange zest. Beat with a hand mixer (or in a stand mixer) at medium speed for 2 minutes.

Step 3: Bake Cupcakes. Pour the batter into the prepared cupcake liners, filling them about two-thirds full. Bake according to the package directions (usually around 18-20 minutes), or until a toothpick inserted into the center of a cupcake comes out clean.

Step 4: Cool Cupcakes. Let the cupcakes cool completely in the pans before frosting.

Step 5: Make Champagne Frosting. Meanwhile, make the frosting. In a large bowl, using a hand mixer, beat the softened butter until light and fluffy. Add 3 cups of the powdered sugar and beat until no lumps remain.

Step 6: Add Remaining Ingredients. Add the remaining 1/4 cup of champagne, vanilla extract, the remaining teaspoon of orange zest, and a pinch of salt. Beat until combined.

Step 7: Finish Frosting. Add the remaining 1 cup of powdered sugar and beat until the frosting is light and fluffy.

Step 8: Frost and Garnish. Frost the cooled cupcakes with an offset spatula (or a knife or spoon). Garnish with gold sanding sugar and orange wedges.

These instructions are clear.