Line muffin tin with liners.
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup unsalted butter, room temperature
1 1/2 cups white sugar
3/4 cup champagne *you can use any kind you like, even flat champagne works*
6 egg whites
In a large bowl cream together butter and sugar until light and fluffy.
Blend the in dry ingredients alternately with champagne.
In a clean bowl beat egg whites until stiff peaks form.
Fold 1/3 of egg white into batter to lighten it, then fold in remaining egg whites.
Fill cupcake liners about 2/3 full
Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.