Pink Champagne Cupakes

Recipe taken from Sweet, Savory* Cupcakes *and sometimes boozy by Alison Riede

Very good feedback on these - cake itself is very moist and the buttercream comes out very light and fluffy

1 c. Sugar

3/4 c. Butter, softened

2 ea. Eggs

1 tsp. Vanilla Extract

1/2 c. Champagne, dry

1/4 c. Sour Cream

3/4 c. AP Flour

1/2 c. Self-rising Flour

1/2 tsp. Baking Soda

1/4 tsp. Salt

5-7 drops red food coloring

1. Cream together sugar and butter on medium

2. Add in vanilla, champagne and sour cream

3. Slowly add in dry ingredients until incorporated

4. Add in food coloring until desired shade

5. Fill cupcake liners 3/4 full and bake at 350F for 18-20 minutes

Vanilla Champagne Buttercream

1/2 c. Butter, softened

1 tsp. Vanilla

1/4 c. Champagne, dry

3 c. Powdered Sugar

1. Beat butter and vanilla on medium speed for 2 minutes

2. Slowly add half of the champagne and then 1 c powered sugar alternately until everything is combined

3. Gradually increase the speed to high and beat for 3 minutes until fluffy