Instructions

For the Cupcakes:

1. Preheat oven to 350°; line 18 muffin wells with cupcake liners and set aside.
2. In a mixing bowl whisk together the flour, baking powder and salt, set aside.
3. Separate the eggs, placing the yolks in one bowl and the whites in another bowl.
4. Beat butter until soft.
5. Add 3/4 cup sugar and beat until fluffy.
6. Add egg yolks, one at a time, beating well after each addition.
7. Scrape down the sides of the bowl.
8. Beat in the vanilla.
9. Mix in the Champagne.
10. On low speed add the flour mixture and milk, in three additions, beginning and ending with the flour and set aside.
11. In another mixing bowl add the egg whites, beat until foamy.
12. Add cream of tartar and continue beating until soft peaks form.
13. Gradually add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
14. Gently fold the egg whites into the batter until combined.
15. Fill to 3/4 full.
16. Bake18-20 minutes.
17. Completely before frosting.

For Champagne Butter Frosting:

1. In a large mixing bowl beat the butter until creamy.
2. Add vanilla and continue beating until combined.
3. Add 1 cup sugar and mix together.
4. Add half of the remaining sugar and half of the Champagne .
5. Mix until creamy.
6. Finish with the remaining sugar and Champagne.
7. Pipe onto cupcakes.*I used a Wilton 1M open star tip*
8. Add the Champagne glass and pearl sprinkles (optional)