Champagne Cupcakes
… made 36 mini cupcakes…
Cupcake Ingredients
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (we used Korbel. And then I drank some. And went back to work.)
6 egg whites
Champagne Buttercream Frosting Ingredients
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
Directions
Cupcakes:
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners. (This recipe yielded about 20 for me.)
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 F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
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.
These cupcakes look scruptious! I am going to try them this weekend.☺
