Pink Champagne Cupcakes for Two

Ingredients

• 1 egg white
• 13 cup sugar
• 2 tablespoons unsalted butter
• melted
• 14 teaspoon vanilla extract
• 13 cup plus 2 tablespoons flour
• 18 teaspoon baking soda
• scant 1/8 teaspoon baking powder
• 1 pinch salt
• 2 12 tablespoons pink champagne
• 2 tablespoons sour cream (greek yogurt)
• 1 small drop pink food coloring (I used Americolor Soft Pink gel)
• 14 cup unsalted butter
• softened
• 1 -1 12 cup powdered sugar
• sifted
• 2 -3 teaspoons pink champagne
• 1 small drop pink food coloring

Instructions

1. Preheat oven to 350 degrees F. Line a cupcake pan with 4 liners.
2. In a medium bowl, whisk together the egg white and sugar until completely combined.
3. Slowly drizzle in the melted butter while whisking, and mix until combined.
4. Mix in the vanilla extract.
5. Add the flour, baking soda, baking powder, and salt to the bowl.
6. Whisk together until fully incorporated.
7. Add the champagne and sour cream, and whisk until fully mixed.
8. Using a toothpick, place a small drop of pink food coloring and mix.
9. Add more until desired color is reached.
10. Evenly divide the batter between the 4 cupcake liners.
11. Bake 16-20 minutes, or until toothpick inserted into the center comes out clean.
12. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
13. Frosting:.
14. In a medium bowl, beat butter and 1 cup of powdered sugar together using a hand mixer.
15. When combined and fluffy, add 2 teaspoons champagne and mix until combined.
16. If the frosting is too stiff, add more champagne.
17. If the frosting is too runny, add more powdered sugar.
18. Using a toothpick, place a small drop of pink food coloring and mix.
19. Add more until desired color is reached.
20. Frost cupcakes as desired.