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Champagne Cupcakes



Preheat oven to 350 degrees.
Line cupcake tins with paper liners.
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 the creamed mixture alternating with champagne.
In a large clean bowl, beat egg whites until stiff peaks form.
Fold 1/3 of the whites into the batter to lighten it, then fold in remaining egg whites.
Pour into cupcake liners.
Bake at 350 degrees for about 25 minutes until golden around edges and a little firm to touch.
To make the frosting, in a bowl, beat butter and salt on medium speed until light and fluffy, about 2 minutes.
Reduce speed to low and gradually add confectioners sugar and beat until incorporated.
Add vanilla, champagne and food coloring and beat until smooth and creamy.
Do not overmix, it should be creamy and dense.
Decorate with glitter, if desired.