For the Cupcakes

• Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
• In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
• In another bowl, add the pink champagne, vegetable oil, sour cream, and vanilla extract. Set aside.
• In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
• Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
• With the mixer on low speed, alternately add the flour mixture and champagne mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). If adding a touch of pink coloring gel, you can do this at any time.
• Mix just until incorporated. Be careful not to over-mix.
• Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
• Bake at 350 degrees for 14-16 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove cupcakes immediately from the pans to prevent over-baking.
• Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)