Preheat oven to 350°F. Line a cupcake tray with a dozen cupcake liners.  

In the bowl of a stand mixer with paddle attachment, mix together butter, sugar, egg whites, champagne and vanilla. In another large bowl, mix together Paris Blend gluten free flour, baking soda and baking powder. Add the flour mixture and sour cream to the wet ingredients, alternating in 3 additions and mix on medium speed just until smooth.

 Fill cupcake liners until they are ¾ filled. Bake 22-25 minutes or until a toothpick comes out of the center clean. Allow to cool for 2 minutes, then remove to cooling rack to finish cooling.

  4. To make the frosting, whisk butter until smooth. Add 2 cups powdered sugar and mix until smooth. Add champagne and remaining powdered sugar and mix until smooth. Add a little more champagne, if needed to make the consistency smoother. Top cupcakes with icing and decorate with sprinkles, beads, glitter, candy canes, etc.

Recipe posted with permission from Blends by Orly.