Champagne Cupcakes

1. 1

   Preheat the oven to 350.

2. 2

   Insert liners into a medium cupcake pan.

3. 3

   In a large bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.

4. 4

   In a separate medium bowl sift together the flour, baking powder and salt.

5. 5

   Blend the dry ingredients into the creamed mixture alternatively with champagne.

6. 6

   In a large clean bowl beat the egg whites on high speed until stiff peaks form.

7. 7

   Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.

8. 8

   Fill the cupcake liners three-quarters full with batter.

9. 9

   Bake for about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.