Recipe

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• 1 egg white
• 1/3 cup sugar
• 2 tbsp unsalted butter, melted
• 1/4 tsp vanilla extract
• 1/3 cup plus 2 tbsp flour
• 1/8 tsp baking soda
• scant 1/8 tsp baking powder
• 1 pinch salt
• 2 1/2 tbsp pink champagne
• 2 tbsp sour cream ( greek yogurt)
• 1 small drop pink food coloring (i used americolor soft pink gel)
• 1/4 cup unsalted butter, softened
• 1 -1 1/2 cup powdered sugar , sifted
• 2 -3 tsp pink champagne
• 1 small drop pink food coloring

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