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For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
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In a very large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
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Add the milk, shortening, Champagne and vanilla.
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Beat on low to medium speed for about 30 seconds, or until just combined.
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Scraping the bowl constantly, beat on medium speed for 2 minutes.
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Add the egg whites and beat for 2 minutes.
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Fill the cupcake liners half full with batter and bake until the center springs back when touched, about 12 minutes.
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Cool before frosting.
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For the buttercream: Put the egg whites in the large mixing bowl of a stand mixer fitted with the whisk attachment.
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Put 1 1/2 cups sugar and 1/2 cup water in a heavy saucepan and bring to a boil over medium to high heat.
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Bring to a soft ball stage (240 degrees F), 4 to 7 minutes.
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Meanwhile, whip the egg whites at high speed until soft peaks form.
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With the motor running, gradually add the remaining 1/2 cup sugar, continuing to whip until medium peaks form.
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When the sugar water reaches 240 degrees F, raise the speed to high and gradually add in the sugar water to the egg whites in a thin stream to avoid cooking the egg whites.
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Leave the mixer on high for 2 minutes, and then reduce the speed to medium until the mixture has cooled to room temperature, 5 to 8 minutes.
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Once cooled, add the butter in increments, scraping the sides of the bowl with a rubber spatula.
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Add in the vanilla and whip.
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Pipe the buttercream on top of the cooled cupcakes.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
