from: Crazy About Cupcakes by Krystina Castella.
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 (the sweeter the better – even strawberry would be great!!)
6 egg whites
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with 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 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.
Champagne Butter Cream Icing
3/4 cup vegetable shortening
1-1/2 sticks of unsalted butter, room temperature
3 tablespoons champagne
4-1/2 cups confectioners' sugar
Directors:In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioners' sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Photo of Champagne Cupcakes by Kaboodle.com