Preheat the oven to 350 degrees.

In a large bowl, cream butter and sugar together until light and fluffy.

Add in the egg whites, one at a time until fully incorporated.

Add in the remaining egg and vanilla and stir.

Whisk together the flour, baking powder and salt in a small bowl.

Alternate adding the dry ingredients and the champagne to the butter and sugar mixture, beginning and ending with the dry.

Once mixed, add the sour cream and stir.

Add a drop at a time of the food coloring until you reach your desired pink color.

Spoon into a lined cupcake tin until about halfway full.

Bake for 15-20 minutes, testing with a toothpick until it comes out clean. Remove and place them on a cooling rack.

In a microwave safe bowl, place all the glaze ingredients and stir.

Place in the microwave for about 10-15 seconds until the glaze is smooth and easily runs off a spoon.

Dip the tops of the cupcakes into the glaze and let it drip off before setting it on a rack to cool completely.

It will harden in about 15 minutes. Let the cupcakes cool completely before adding the frosting.

In a medium sized bowl, place the butter and powdered sugar and mix.

Add the champagne and vanilla and cream until smooth.

Equally divide the frosting into 2 separate bowls.

Add a drop or two of food coloring to one bowl and beat until frosting is completely colored pink.

Place a piping bag into a glass and spoon pink frosting into one side of the bag and then spoon the white into the remaining half.

Decorate cupcakes in a swirl pattern and sprinkle with sugar beads.