Champagne Cupcakes

• Serves: 24 Cupcake
• Total Time: 2 hours... mixing, baking, cooling, frosting. and chocolate

Ingredients

• CUPCAKES
• 3 Egg Whites
• 1 cup Butter
• 1 1/2 cup Granulated Sugar
• 2 1/2 cup Flour
• 3/4 Tbl Baking Powder
• 1 1/2 cup Champagne (room Temp)
• **4 Tbl Seedless Raspberry Jam
• FROSTING
• 1/2 cup Butter
• 4 cup Powdered Sugar
• 1/4 cup Champagne
• Sprinkles
• Chocolate Hearts

Instructions

Preheat Oven to 350 degrees Fahrenheit
Line Cupcake pans with Cupcake liners... I normally like white, but the heart liners brought the Valentine Theme to life.

You need to start by whipping 3 Egg Whites. Separate the eggs, making sure not to get any of the yolk in with the white (I usually crack the egg by banging it on the counter, then I run the egg stuff through my fingers... yes, I wash my hands... catch the yolk in your fingers).

Whip the egg white in a clean mixing bowl until stiff peaks form. Just stiff... not dried out. Then transfer the egg white into a bowl and set it aside.

In the bowl of the mixer (nope.. you don't have to wash it) combine the room temperature butter and the granulated sugar. Whip for 4 to 5 minutes until light and fluffyish.

Combine the flour and baking powder in a large measuring cup (use a whisk)
Measure out the champagne

With the mixer running, alternate adding the flour mix and the champagne to to butter mixture. Go slowly, take your time, you don't want it to bounce back at you. When it's all in, beat for two minutes. Scrape sides of bowl, don't forget the bottom. Beat another minute.

Now, fold 1/3 of the egg white into the batter... use a spatula to fold it in... then add the next 1/3.... then the last.

Make sure the egg white is completely incorporated, but don't over mix and deflate the egg white.

Use an ice cream scoop with a thumb release to fill the cupcake liners (yes...you can use a spoon if that's what you have... but put the ice cream scoop on your wish list)

Bake for 19 minutes at 350

Bing

Let the cupcakes cook in the cupcake pans for 4 to 5 minutes... then take them out of the pans, and let them cool completely (don't even think about trying to frost them warm)

FROSTING
Put the Butter and 1 cup of Powdered Sugar into a stand mixer with a whisk attachment. Whip them together.
Slowly add more and more powdered sugar.
Drizzle in some Champagne.
Add more powdered Sugar.
Scrape sides and bottom.

When all is added...let it whip on high speed for 2 minutes.

Now check it...if the frosting feels too stiff, add a little more Champagne.... if it's too loose, add a little more powdered sugar.

ASSEMBLY
If you want to add raspberry filling, scoop out a small bit from the top of the cupcake (I use my coffee scoop for this, but a spoon should do it), add about 1/2 teaspoon of good quality seedless raspberry jam into the space... then put the bit back on.

Frost the cupcake... decorate immediately with sprinkles or chocolate hearts.

Enjoy!