This is from the “Champagne” cup cake recipe – good on any white cake or sugar cookie.  

Ingredients:

• 3¼ c powdered sugar
• 1 c butter, softened
• 1 tsp vanilla extract
• 5-8 tbsp sweet champagne (Asti Spimante)

Directions:

1. Mix the powdered sugar and butter together over low speed until well blended then ramp it up to medium.
2. Add the vanilla and champagne at medium speed for a minute. Vary the amount of “champagne” to thin the frosting.
   Frost the cupcakes

Serves: 24 cupcakes

Source:  Adapted from GiveMeSomeOven.com