Veuve Clicquot
Ingredients:
Veuve Clicquot
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better – even strawberry would be great!!)
6 egg whites
Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. In another large clean bowl, beat egg whites until stiff peaks form. Fold half of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full. Bake at 350 degrees for 17 to 20 minutes, or until a toothpick inserted into the cake comes out clean.
Rich Champagne Buttercream Frosting Ingredients:
3 1/2 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
9 tablespoons champagne, at room temperature
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
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