Champagne Cupcakes

1. Preheat the oven to 180C/350F
2. Line a muffin tin with 12 paper liners
3. Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
4. Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
5. Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
6. Add half the flour mix to the butter mix and beat until just combined
7. Add the champagne, followed by the rest of the flour, and beat until just combined
8. Divide the batter evenly between the cupcake liners
9. Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
10. Cool before frosting

Champagne Cupcakes

1. Add the champagne to a small saucepan over medium heat and cook for 10 minutes, or until reduced by half
2. Add the sugar and continue to cook until completely dissolved
3. Remove from the heat and cool to room temperature
4. Add the room temperature butter to the bowl of a stand mixer fitted with a paddle attachment or in a large bowl and beat on medium speed until smooth and slightly lightened
5. Add the cooled champagne syrup and whisk until doubled in volume, lightened and fluffy
6. Transfer the buttercream to a piping bag fitted with a star-shaped tip and pipe swirls of buttercream on top of the cooled cupcakes
7. Top with a strawberry and gold sprinkles. Enjoy!