Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes (to celebrate the life of my grandmother) - topped with chocolate NY Yankee logos to celebrate her biggest passion in life :)

Raspberry Champagne Cupcakes with Raspberry Champagne Buttercream Frosting

2 3/4 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup sweet raspberry champagne

6 egg whites

Raspberry Champagne Buttercream Frosting

6-7 cups powdered sugar

2 cups butter, at room temperature

1 teaspoon vanilla extract

1/4-1/2 cup raspberry champagne, at room temperature

To Make The Cupcakes:

Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan with 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 1/3 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 F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To Make The Frosting:

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.