Champagne cupcakes
Have a little bit of champagne leftover from New Year’s? No problem – you can make these fun cupcakes with the bubbly that didn’t get finished. After trying this recipe you might want to save a little on purpose. Enjoy.
Ingredients
2¾ cup all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter, room temperature
1½ cup white sugar
¾ cup champagne
6 egg whites
Directions
Preheat oven to 350 degrees. Spray 18 muffin cups with non-stick spray or use paper liners.
Beat egg whites until stiff peaks form and set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Sift flour, baking powder and salt together and blend into butter mixture alternately with the champagne.
Fold 1/3 of the beaten egg whites into batter to lighten it, and fold in remaining whites. I used an ice cream scoop to put the batter into the muffin tins to get a pretty uniform size.
Bake at 350 about 18-20 minutes or until a toothpick inserted into the cake comes out clean.
Cool completely and frost with favorite frosting (I have frosting recipes on my blog, the one I used here was a buttercream, cream cheese mixture).
Recipe adapted from Allrecipes.com
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