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Champagne Cupcakes
Batter:
2 3/4 cups flour
3 teaspoons baking powder
1 teasoon salt
2/3 cup butter
1 1/2 cups sugar
3/4 cup champagne (the sweeter the better!)
6 egg whites
Frosting:
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
To make the cupcakes - In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees for 20 about minutes, or until a toothpick inserted into the cake comes out clean.
To make the frosting - With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute. *Note: If you like to go heavy on the frosting, you might want to double the recipe.*
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