Sweet Champagne Cupcakes

Ingredients:

Champagne Cupcakes:
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup unsalted butter
1 1/2 cups white sugar
3/4 cup Barefoot Mascato champagne
6 egg whites

Sweet Champagne Buttercream Frosting:
3 1/4 cups powdered sugar
1 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons Barefoot Mascato champagne, at room temperature

Directions:
To Make The Cupcakes:
1. Preheat oven to 350 degrees.  Prepare a cupcake pan with liners.

2. 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.

3. In another 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.

4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To Make The Frosting:
1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes, until emulsified.  Add vanilla and champagne, beating on medium for another minute.

Recipe from AllRecipes.com