YIELD: 1 dozen cupcakes

Champagne Cupcakes

• 1 2/3 cups all purpose flour

• 1 cup sugar

• 1/4 tsp baking soda

• 1 tsp baking powder

• 3/4 cup salted butter, room temperature

• 3 egg whites

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1/2 cup + 2 tbsp champagne

Champagne Frosting

• 1/2 cup butter

• 1/2 cup shortening

• 4 cups powdered sugar

• 4-5 tbsp champagne

1. Preheat oven to 350 degrees and prepare a cupcake pan with liners.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and champagne and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
7. To make the frosting, combine the butter and shortening and mix until smooth.
8. Add 2 cups of powdered sugar and mix until smooth.
9. Add champagne and mix until smooth.
10. Add remaining powdered sugar and mix until smooth.
11. Add a little more champagne, if needed, until desired consistency is reached.
12. Top cupcakes with frosting.