C H A M P A G N E C U P C A K E S
cream together butter and sugar until light and fluffy.
(mixture will fizz and bubble a little).
Batter will be thick.
Fill cupcake papers with 1/4 cup level measures of batter.
Bake for 17-22 minutes.
To frost - Mix 3 tablespoons of the champagne into your fave buttercream icing.
Honestly, I don't know if the type of champagne will impact on the flavour. This was a bottle I happened to have in my cupboard. (I think it's a pretty cheap bottle too..)