with orange buttercream frosting
– Preheat oven to 350°F and line muffin tin with cupcake liners. Set aside. – In a large mixing bowl, combine flour, baking soda, baking powder, and salt. Stir and then set aside.
In a separate mixing bowl, combine butter, champagne, sugar, orange juice, orange zest, vanilla, and sour cream. Mix well.
In another mixing bowl, beat egg whites with a hand mixer well until hard peaks form. Fold in the liquids until combined. Do not over mix.
Slowly fold in dry ingredients into wet ingredients.
Once batter is well combined, scoop into lined muffin tins. Bake for 19-21 minutes.
Let cool before frosting.
In a mixing bowl, beat butter until smooth using a hand mixer or stand mixer. Slowly add in confectioners' sugar, vanilla, orange extract, orange zest, and orange food coloring (if you are using it). Continue to mix until light and creamy.
Transfer to a large piping bag fitted with an extra large tip to frost cupcakes.
Full recipe at mildlymeandering.com