Preheat your oven to 350 degrees.

Fill cupcake pan with cupcake papers.

You’ll need three bowls.

In one bowl, sift together the flour, baking powder, and salt. and set aside.

In the second bowl, beat egg whites until stiff peaks form.

In a third bowl, cream together the butter and the sugar until it’s fluffy.

Keeping the third bowl in front of you, add the flour mixture and the champagne, alternating between the two in small amounts until incorporated. Make sure and scrape the sides down also.

Add in the Wilton pink icing color.

Fold in the whipped egg whites. Mix everything well.

Fill the cupcake liners using an ice cream scoop (or about ¼ c. of batter.)

Bake for about 15-18 minutes or until a toothpick inserted in the center comes out completely clean.

Allow the cupcakes to cool on a wire rack.

Once the cupcakes have completely cooled, mix up the icing.

Beat the butter for the icing until it’s creamy.

On low speed, use your mixer to slowly add the sifted confectioners’ sugar until well blended. Add the champagne and strawberry extract.

Switch your mixer to high and blend for 3 or 4 minutes. Fill a pastry bag with your icing and pipe the delicious goodness.