If you plan on topping your cupcakes with champagne-soaked strawberries, prepare those first by placing chopped strawberries in a bowl and pouring champagne over top, ensuring all berries are submerged.

Cover with plastic wrap and place in the fridge for 2 hours or overnight.

Adjust oven rack to middle position and preheat oven to 350ºF.

Line two standard cupcake tins with cupcake liners and set aside.

In a large bowl, whisk together egg whites, champagne, vanilla, and food coloring until well combined. Set aside.

Using a stand mixer fitted with paddle attachment or a hand mixer, mix on low speed the flour, sugar, baking powder, and salt until combined, about 30 seconds.

With mixer running, add butter, 1 piece at a time, until incorporated and mixture resembles moist crumbs.

Add all but ½ cup of the egg white mixture and beat until just combined.

Increase speed to medium-high and beat until light and fluffy, about 1 minute.

Add remaining ½ cup egg white mixture in a slow stream.

Scrape down the bowl with a spatula and beat batter on medium-high speed until well combined, about 15 seconds.

Fill each cupcake liner ⅔ of the way up.

Bake until toothpick inserted in center cupcake comes out clean, 18 to 20 minutes, rotating pans halfway through baking.

Let cupcakes cool in tins on wire rack for 10 minutes.

Remove cupcakes from tins and let cool completely on wire rack, about 2 hours.

In the top of a double boiler or a bowl set over simmering water, melt the white chocolate, stirring every minute or so.

Once fully melted, remove it from the heat and allow it to cool, about 5 minutes.

In the bowl of a stand mixer or using a hand mixer, beat the butter until light and fluffy, 3-5 minutes.

Sift in the powdered sugar and salt and add the vanilla.

Beat until well blended. Beat in slightly cooled white chocolate with the mixer speed on low, then beat at medium-high speed for 1-2 minutes until smooth and fluffy.

Pipe or spread frosting onto cooled cupcakes.

With a slotted spoon, remove a few pieces of strawberries from champagne bath and place on top of each cupcake.

Add sprinkles and serve.