Preheat oven to 350ºF. Line 2 (12-cup) muffin pans with paper baking cups. Beat ¾ cup butter and sugar at medium speed with a mixer until fluffy. Add egg whites, one at a time, beating until blended after each addition. Beat in vanilla.
Whisk together flour, baking powder, and baking soda. Gradually add to butter mixture alternately with ⅔ cup sparkling wine, beginning and ending with flour mixture, beating well after each addition. Beat in sour cream.
Fill cups two-thirds full with batter. Bake 18 to 20 minutes or until a wooden pick inserted in centers comes out clean; cool on wire racks.
Meanwhile, beat 1 cup butter at medium speed with a mixer until creamy. Gradually add powdered sugar, beating until blended. Beat in ¼ cup sparkling wine until smooth. Spread or pipe frosting onto cupcakes.
Nutritional Information
Main
Total
Servings
6
Fat (g)
14
14
Sat. Fat (g)
9
9
Protein (g)
2
2
Carb (g)
36
36
Fiber (g)
0
0
T. Sugs (g)
28
28
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