Champagne Cupcakes

From the book crazy about cupcakes

Preheat the oven to 350.

Insert liners into a medium cupcake pan.

In a large bowl cream together the butter and sugar until light and fluffy , about 3-5 minutes.

In a separate medium bowl sift together the flour , baking powder and salt.

Blend the dry ingredients into the creamed mixture alternatively with champagne.

In a large clean bowl beat the egg whites on high speed until stiff peaks form.

Fold one-third of the whites into the batter until blended , then fold in the remaining egg whites until well blended.

Fill the cupcake liners three-quarters full with batter.

Bake for about 20 minutes.

butter, sugar, flour, baking powder, salt, champagne, egg whites