(makes 36 mini cupcakes)
2 3/4 cups of all purpose flour
3 tsp of baking powder
1 tsp of salt
2/3 cups of butter
1 1/2 cups of white sugar
3/4 cups of champagne
6 egg whites
Champagne Buttercream Frosting Ingredients:
3 1/4 cups of powdered sugar
1 cup of butter, at room temperature
1/2 tsp of vanilla extract
3 tbsp of champagne, at room temperature
For the cupcakes:
Preheat the oven to 350 degrees F. 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 the 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 for 20 minutes or until a toothpick inserted into the cake comes out clean.
For the frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another 2 minutes. Add vanilla and champagne, beating on medium for another minute.