makes 24 standard or 48 minis

The Cupcake:  
2 3/4 cups cake flour

3 teaspoons baking powder 

1 teaspoon salt 

1 1/2 sticks unsalted butter, room temperature 
1 1/2 cups sugar 
1 cup champagne  
6 egg whites

Blue food coloring

 

1. Preheat oven to 350*F. Line standard or mini cupcake tins with paper liners.  Sift together flour, baking powder and salt.

 

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add flour mixture one third at a time, alternating with champagne and beating until each addition is incorporated. 

 

3. Whisk egg whites until sturdy, not dry white peaks form. Fold one half of eggs whites into batter with rubber spatula. Add 10 drops of blue food coloring into batter and the rest of the eggs whites. Fold until color is even throughout.

 

4. Divide batter evenly among lined cups, filling each about 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 minutes for standard cupcakes, 10 minutes for minis.

 

The Frosting:

4 egg whites

1 1/2 cups sugar

2 1/2 sticks unsalted butter, room temperature

1 cup fresh blueberries, pureed

1/4 cup champagne

Blue food coloring

 

1. Over a double boiler, bring water to a simmer and whisk egg whites and sugar until completely disintegrated. Texture should not feel grainy and will be slightly warmed.

 

2. Pour mixture into mixing bowl. With an electric mixer on medium-high speed beat until bottom of bowl is cooled. Add butter, one tablespoon at a time.

 

3. Switch to low speed, or a paddle attachment and add in blueberries and champagne. Add blue food coloring until desired shade shows through. Mix well until smooth. This may take a while as mixture appears to curdle. Be patient and slowly blend until smooth.

 

To Finish:

Pipe frosting into a swirl on top of your cooled cupcakes. Serve with a glass of champagne and enjoy!