Champagne Cupcakes & Buttercream Icing

Great for New Year's Eve & parties!

CHAMPAGNE CUPCAKES

2/3 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
6 large egg whites, at room temp

Preheat oven to 350F. Insert cupcake liners.

In al arge bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.

IN a separate medium bowl sift together the flour, bakin gpowder, and salt.

Blend the dry ingredients into the creamed mixture alternately with champagne.

In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.

Fill the cupcake liners 3/4 full with batter. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.

CHAMPAGNE BUTTERCREAM ICING

3/4 cup vegetable shortening
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 Tablespoons champagne
4 1/2 cups confectioner's sugar

In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioner's sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.

Crazy About Cupcakes, Krystina Castella.