Ingredients

• Cupcakes:
• 3 cups cake flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 sticks butter, softened
• 1 cup granulated sugar
• 3/4 cup brut rose champagne
• 3 egg whites
• 1/2 cup sour cream
• 1 tsp vanilla
• Syrup:
• 1 cup brut rose champagne
• 1/2 cup sugar
• 1 tsp vanilla
• Frosting:
• 1 cup softened butter
• 4-6 cups powdered sugar
• 1/4 cup heavy cream or milk
• 1/4 cup brut rose champagne
• 2 teaspoons vanilla

Directions

1. Preheat oven to 350 degrees. Combine dry ingredients in a separate bowl and set aside.

2. In a standing mixer, mix butter until soft. Add sugar and blend until fluffy. Add vanilla and sour cream. Mix on medium-low until blended. Alternate adding dry ingredients with the champagne until blended. If desired, add a teeny bit of pink food gel until you reach the desired color.

3. In a separate bowl, beat egg whites until soft peaks form. Fold into cake mixture until well-blended. Spoon into cupcake tins and bake 15-20 minutes. Cool.

4. Prepare champagne syrup while you wait.

5. Syrup: Bring champagne to a boil in a small saucepan. Once boiling add the sugar and vanilla, stirring until dissolved. Set aside to cool.

6. Once cupcakes and syrup have cooled, poke a fork into each cupcake about 4 times. With a basting brush, scoop the syrup and let it soak into each cupcake. Let sit for about 10 minutes.

7. Frosting: Beat the butter until whipped. Add ½ cup of powdered sugar SLOWLY, let mix. Add another cup of powdered sugar. Add the vanilla. Add one-half the milk. Add 2 more cups of powdered sugar. Add one-half the champagne and let mix. Do not add the milk and champagne at the same time or your frosting may (and most likely will) curdle. This is super gross.

8. Add the rest of your powdered sugar. If the frosting needs more liquid, add the rest of the champagne. If more liquid is needed, you may use the rest of the milk but not until the champagne is well incorporated. Add any food coloring gel desired.

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