How to Turn Leftover Champagne into Bubbly Cupcakes

Preheat the oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy by using a hand mixer on the low setting. Add the eggs, one at a time, beating them in after each addition. Once combined with the sugar and butter, mix in the vanilla extract.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined. Set aside.

In a third bowl, whisk together the champagne (or prosecco, or sparkling wine) and the sour cream. The mixture will fizz.

Add the champagne mixture and the flour mixture alternately to the large bowl with your butter and sugar mixture. Start and end with the flour mixture, beating the mixture after each addition. The batter should be thick once all ingredients are combined.

Line your cupcake tin with papers and fill each 1/4 of the way full. Place in the oven and bake for 17-22 minutes.

In a medium sized bowl, beat together the champagne, butter, icing sugar, and vanilla extract until smooth.

To make frosting the cupcakes easier, I like to scoop the frosting into a zip-up plastic bag and cut a hole into one of the corners. This makes a sort of makeshift icing bag.