Champagne Cupcakes

From the book Crazy About Cupcakes

• Ready In: 35 mins
• Serves: 18-24
• Yields: 18-24 cupcakes

Ingredients

• 2⁄3 cup butter
• 1 1⁄2 cups sugar
• 2 3⁄4 cups flour
• 3  teaspoons baking powder
• 1  teaspoon salt
• 3⁄4 cup  champagne
• 6  egg whites

Directions

1. Preheat the oven to 350. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
3. In a separate medium bowl sift together the flour, baking powder and salt.
4. Blend the dry ingredients into the creamed mixture alternatively with champagne.
5. 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.
6. Fill the cupcake liners three-quarters full with batter. Bake for about 20 minutes.