1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup champagne or prosecco
Preheat oven to 350 degrees. Line cupcake pan with liners.
In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Add vanilla.
In another bowl, whisk together flour, baking soda, baking powder and salt. In a small bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz).
Then add the flour and champagne mixtures alternately, beginning and ending with flour. Batter will be thick.
Fill cupcake tin about 2/3 of the way full. Bake for 15 minutes. Set aside and allow to cool.
1 cup plus 1 tablespoon champagne or prosecco
1 cup butter, softened
2 1/2 cups confectioners' sugar
Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons (will be lightly browned). Transfer to a small bowl or condiment cup and allow to cool.
Then in a large bowl with an electric mixer, combine the butter and powdered sugar until fluffy. The add the reduced champagne plus the remaining 1 tablespoon champagne. Mix well. Frost the cupcakes and enjoy!