Whether served at a party, or an engagement, these little tasty cakes are to die for. With a champagne flavored cake batter, and light a champagne butter cream icing, your guests will be begging for more. The champagne flavor is light, but just enough for you to taste the flavor. *Caution HIGHLY ADDICTING*
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners. (This recipe yielded about 20 for me.)
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 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
To Make The Frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.