Champagne Cupcakes

Gather the ingredients. Preheat oven to 350 F. Line muffin tins with decorative paper liners.

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg whites until stiff peaks form. Set aside.

In another large bowl, beat the butter until smooth. Gradually add the granulated sugar, about 1/4 cup at a time, beating until light and fluffy.

Beat in the egg yolks and vanilla extract.

Alternatively add the flour mixture and Champagne to the butter mixture, beating on low speed after each addition until just combined.

Gently fold in half of the beaten egg whites into the batter. Fold in the remaining beaten egg whites until incorporated.

Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

Bake for about 15 minutes or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 5 minutes. Remove the cupcakes from the pan and cool completely before frosting.

When the cupcakes are cooled, prepare the frosting. In a large bowl beat the butter until smooth. Gradually add 1 cup of the powdered sugar. Slowly beat in the vanilla. Gradually beat in the remaining confectioners' sugar. Add the champagne, about 1 tablespoon at a time until the frosting reaches the desired consistency for spreading or piping onto the cupcakes.

Pipe or spread the frosting on top of the cupcakes.

Decorate with white sanding sugar and silver or gold decorations.

For exceptionally elegant affairs, use flecks of edible gold leaf for decoration.

Of course, enjoy these cupcakes with a glass of Champagne.