Champagne Cupcakes

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Insert liners into a medium cupcake pan.
3. 3
   In a large bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
4. 4
   In a separate medium bowl sift together the flour, baking powder and salt.
5. 5
   Blend the dry ingredients into the creamed mixture alternatively with champagne.
6. 6
   In a large clean bowl beat the egg whites on high speed until stiff peaks form.
7. 7
   Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
8. 8
   Fill the cupcake liners three-quarters full with batter.
9. 9
   Bake for about 20 minutes.