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1
Preheat oven to 350 degrees F. Line a cupcake pan with 4 liners.
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2
In a medium bowl, whisk together the egg white and sugar until completely combined.
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3
Slowly drizzle in the melted butter while whisking, and mix until combined.
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4
Mix in the vanilla extract.
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5
Add the flour, baking soda, baking powder, and salt to the bowl.
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6
Whisk together until fully incorporated.
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7
Add the champagne and sour cream, and whisk until fully mixed.
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8
Using a toothpick, place a small drop of pink food coloring and mix.
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9
Add more until desired color is reached.
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10
Evenly divide the batter between the 4 cupcake liners.
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11
Bake 16-20 minutes, or until toothpick inserted into the center comes out clean.
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12
Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
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13
Frosting:.
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14
In a medium bowl, beat butter and 1 cup of powdered sugar together using a hand mixer.
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15
When combined and fluffy, add 2 teaspoons champagne and mix until combined.
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16
If the frosting is too stiff, add more champagne.
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17
If the frosting is too runny, add more powdered sugar.
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18
Using a toothpick, place a small drop of pink food coloring and mix.
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19
Add more until desired color is reached.
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20
Frost cupcakes as desired.
