Champagne & White Chocolate Cupcakes

Makes: 12

Prep time: 45 mins

Bake time: 18 mins

Ingredients:

Cupcakes

225g plain flour, sifted

120g caster sugar

3 large eggs

100ml vegetable oil

100ml champagne

2&½ teaspoon baking powder

Buttercream

200g unsalted butter, at room temperature

200g icing sugar, sifted

150g white chocolate, melted and cooled to room temperature

2-3 tbsp of champagne

Equipment:

Tala Indigo and Ivory Mixing Bowl 

Tala Christmas Mini Kitchen Tool Set 

Tala Performance 12 Cup Bun Tin 

Tala 3 Star Nozzles With Icing Bag

To finish

Golden sprinkles

Method

1, Preheat the oven to 180°C/160°C fan/gas4.

2, Mix all the dried ingredients in a large mixing bowl.

3, Add the wet ingredients and whisk until well combined.

4, Divide the mixture between 12 muffin cases and bake for about 18 mins or until a toothpick inserted in the centre comes out clean.

5, Make the buttercream. With an electric mixer, beat the butter for about 5 mins, until nice and fluffy. Add half of the icing sugar and whisk for a few mins. Add the remaining sugar and whisk for a further few mins. Finally fold in the melted chocolate and a few tbsp of champagne and mix until well combined.

6, Add the buttercream to a piping bag fitted with a nozzle of your choice.

7, Pipe the frosting onto the cupcakes.

8, Add some golden sprinkles to decorate.

9, Enjoy!