Champagne Cupcakelettes


Champagne Cupcakelettes
What You Will Need

2 3/4 cups flour
3 tsp baking powder
1 tsp salt
2/3 cup butter
1 1/2 cups sugar
3/4 cup champagne
6 egg whites

Champagne Buttercream Frosting
What You Will Need

3 1/4 cup powered sugar
1 cup butter (room temp.)
1/2 tsp vanilla
3 Tbs champagne

Preheat oven to 350*

In a large bowl cream butter and sugar together until fluffy. Sift dry ingredients together and mix into batter alternating with champagne until all the is incorporated. At this point, the batter will be pretty thick but don't worry! In another bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. 

Line muffin tins with paper baking cups, I used my mini muffin mold for bite sized cupcakes, but feel free to use regular sized tins. Fill cups almost to top and bake for around 20-25 minutes for mini cupcakes, 30-35 for regular sized cupcakes, or until a knife inserted in the center comes out clean. Cool completely. 

To make the frosting:

Cream butter and powered sugar together until smooth, add in champagne and vanilla and beat for 2 minutes until fluffy. 

adapted from