Pink Champagne Cupcakes
2 1/4 cups of all purpose flour
1 cup of pink champagne
6 eggs (you can use egg whites if you want the batter whiter)
2 teaspoon almond extract
1 teaspoon vanilla extract
1 3/4 cup sugar
4 teaspoon baking powder
1 teaspoon salt
1 1/2 sticks of butter (melted)
Mix flour, sugar, baking powder and salt in mixer.
Add in melted butter
Add in champagne and eggs in 3 batches all while mixing.
Put liners in your cupcake pans and fill them each about 3/4 of the way full. Bake 14-18 minutes at 350 degrees. Check the center with a toothpick. It will be done when the toothpick comes out clean.
**Add in food coloring if you would like.