INGREDIENTS: Cupcakes: 3 1/4 cups flour 1/2 teaspoon salt 3/4 cup sweet champagne or bubbly wine (I used Barefoot Bubbly, and wished it had been sweeter) 5 eggs 1 teaspoon vanilla 2 sticks (1 cup) butter, softened 1/2 cup vegetable shortening 3 cups granulated sugar Frosting: 2 sticks (1 cup) butter, softened 1 1/2 cups powdered sugar 2 tablespoons raspberry extract pink food coloring gel (as desired for coloring both cupcakes and frosting) fun sprinkles! (I used edible star glitter and pearls—love them!!!) DIRECTIONS: Preheat oven to 350F degrees Place 24 cupcake liners into muffin tins In a medium bowl, combine champagne, eggs, and vanilla In a second medium bowl, mix together flour and salt Use an electric mixer to beat together 2 sticks of softened butter, shortening and granulated sugar. Beat until light and fluffy, about 2 minutes With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the champagne mixture. Alternate the flour and champagne, mixing until well combined. Add a little bit of pink food coloring gel if you want a pink tint to your cupcakes and combine well. Spoon batter evenly into cupcake liners Bake at 350F degrees for 20-25 minutes, until a toothpick inserted into a cupcake comes out clean. Allow cupcakes to cool completely. When cupcakes are cool, you can add a little extra champagne taste by poking holes in the top of each cupcake with a toothpick and brushing the tops of each cupcake with champagne. Make frosting by combining all of the frosting ingredients in a large mixing bowl and beating on low until combined and then on high until light and very fluffy (about 2-3 minutes). Pipe frosting on tops of cooled cupcakes and decorate with sprinkles as desired. ENJOY!!