Champagne Cupcakes

Yield

48 mini cupcakes, or 12 standard cupcakes

Ingredients

• 1 2/3 c (210 g) all-purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 c butter, room temperature
• 1 c (210 g) sugar
• 3 egg whites
• 1 tsp vanilla
• 1/2 c (125 g) sour cream
• 1/2 c (118 g) champagne

Steps

1. Preheat oven to 400 °F. Line muffin tins with paper liners.
2. Sift together flour, baking soda, baking powder, and salt in a bowl.
3. Cream butter and sugar until light and fluffy.
4. Add eggs and vanilla. Beat well.
5. In another bowl, whisk together sour cream and champagne.
6. With mixer running at low speed, add half the dry ingredients, then the sour cream/champagne, then remaining dry ingredients. Mix only until no dry streaks remain.
7. Spoon or pipe into muffin tins.
8. Bake in preheated oven for 5 minutes, then reduce temperature to 350 °F and bake another 3-5 minutes (for mini cupcakes) or 10-15 minutes (for standard cupcakes), until a toothpick inserted into the center comes out clean.
9. Cool cupcakes in tins for 5 minutes, then transfer to a wire rack to cool completely.

Source

Adapted from http://www.lifeloveandsugar.com/2014/12/29/champagne-cupcakes/.