Champagne Cupcakes
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
6 egg whites
Directions:
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
Ingredients:
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
