“From the book Crazy About Cupcakes”
READY IN:
35mins
SERVES:
18-24
YIELD:
18-24 cupcakes
UNITS:
US

Ingredients Nutrition

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.

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