Pink Champagne Cupcakes with Champagne Buttercream Frosting

Presented by Jessica Lynch, Dottie's Cupcakery

1 cup of sugar

½ cup unsalted butter, softened

2 eggs

1 tsp vanilla

1 ¾ cup all-purpose flour

½ tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ cup sour cream

½ cup pink champagne

5-6 drops of red food coloring

Pink Champagne Frosting:

½ cup unsalted butter, softened

4 cups of powdered sugar

¼ cup pink champagne

1 tsp vanilla extract

5 drops of red food coloring

Edible sugar pearls or sprinkles

Preheat oven to 350 degrees F and line a muffin tin with cupcake liners.

(1.) In a large bowl, cream together sugar and butter until fluffy. (2.) Add eggs and vanilla and mix well. (3.) In a separate bowl, whisk together flour, baking soda, baking powder, and salt. (4.) In a THIRD bowl whisk together sour cream, champagne, and red food coloring. It should look a little bit like Pepto-Bismol! (4.) Slowly add champagne mixture and flour mixture into sugar and eggs.