Ingredients
2¾cupsall-purpose flour
3tspbaking powder
1tspsalt
⅔cupbutter
1½cupswhite sugar
¾cupchampagne,(the sweeter the better)
6egg whites
3¼cupspowdered sugar
1cupbutter,at room temperature
½tspvanilla extract
3tbspchampagne,at room temperature
Preparation
Preheat 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 then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold ⅓ of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about ⅔ full.
Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the cake comes out clean.
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 1 more minute.
