What you’ll need
115g butter, melted
½ cup Sunshine Sugar Caster Sugar
1 egg
¼ cup coconut oil
¼ cup champagne
1 teaspoon vanilla essence
½ cup The Healthy Baker Plain Flour
1 cup The Healthy Baker Self Raising Flour
1 teaspoon baking powder
pinch salt
For the icing
400g icing sugar
110g butter, softened
1-2 tablespoon champagne
To decorate
2 tablespoon gold sprinkles
Preheat the oven to 180C and line a cupcake pan with 8 liners.
In a large bowl, whisk the butter, sugar, egg, oil, champagne and vanilla.
Add the flours, baking powder and salt to the wet mixture and stir to form a batter.
Divide the mixture evenly between the cupcake liners.
Bake for 25 minutes or until golden brown.
To make the icing, beat the icing sugar, butter and champagne until smooth and fluffy.
Once the cupcakes have fully cooled, ice each cupcake and decorate with sprinkles.
Pop a bottle of champagne and enjoy!
