Pink Cupcakes

Preheat the oven to 190°C (gas mark 5), and line a 12 bun muffin tin with muffin cases.

Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

Put the eggs in a jug and whisk by hand. Add the milk and champagne and mix together.

Pour most of the milk mixture into the dry ingredients mixing on a low speed, then increase the mixing speed to medium, add the rest of the milk mixture and mix until smooth and thick.

Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch.

Leave to cool slightly and then place on a wire rack

To make the buttercream use a hand held whisk or freestanding mixer whisk the icing sugar with the butter until mixed, then pour in the champagne, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add a few drops of pink food colouring to achieve a pale pink buttercream.

Top the cooled cupcakes with buttercream with a palette knife or alternatively fill a piping bag and use a star nozzle to pipe onto the cupcakes. Sprinkle each cupcake with pink sprinkles.