Champagne cupcakes are white cupcakes with champagne mixed into the batter. The pink frosting is vanilla with a touch of champagne mixed in.
I used White Lily, but if I hadn't had any around I would have used cake flour. Because cupcakes sometimes benefit from a little gluten, these might also be good with a mix of 1 cup cake flour and 1/2 cup all-purpose to equal 6.2 ounces.
If you don’t have a scale, make sure to stir and aerate the flour before measuring.
This frosting is excellent, but will curdle if the ingredients aren't at room temperature or in some cases, if milk is used in place of cream. As for the salt, regular or salted butter is okay. If you use unsalted, add a very tiny pinch of salt to counter the sweetness a bit.