- 2 3/4 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup unsalted, room temperature, butter
- 1 1/2 cups sugar
- 3/4 cup champagne
- 6 egg whites
Preheat oven to 350. Line cupcake/muffin tins with liners.
In a mixer, cream the butter and sugar until light and fluffy. Sift in the flour, making powder, and salt, followed by the champagne; mix together until combined. In a separate bowl, beat egg whites until stiff peaks. Fold into mix 1/3 at a time.
Fill cupcake liners until 2/3 full. Bake for 20 minutes until a toothpick comes out clean. Let cool and top with your favorite frosting.
(Recipe adapted from: http://www.thecurvycarrot.com/2010/12/31/champagne-cupcakes-with-champagne-buttercream/)