Search icon

What you’ll need

butter

115g butter, melted

sugar

½ cup Sunshine Sugar Caster Sugar

eggs

1 egg

coconut oil

¼ cup coconut oil

sunflower oil

¼ cup champagne

vanilla essence

1 teaspoon vanilla essence

The Healthy Baker Plain Flour

½ cup The Healthy Baker Plain Flour

The Healthy Baker Self Raising Flour

1 cup The Healthy Baker Self Raising Flour

baking soda

1 teaspoon baking powder

salt

pinch salt

For the icing

icing sugar

400g icing sugar

butter

110g butter, softened

sunflower oil

1-2 tablespoon champagne

To decorate

sprinkles

2 tablespoon gold sprinkles

1

Preheat the oven to 180C and line a cupcake pan with 8 liners.

2

In a large bowl, whisk the butter, sugar, egg, oil, champagne and vanilla.

3

Add the flours, baking powder and salt to the wet mixture and stir to form a batter.

4

Divide the mixture evenly between the cupcake liners.

5

Bake for 25 minutes or until golden brown.

6

To make the icing, beat the icing sugar, butter and champagne until smooth and fluffy.

7

Once the cupcakes have fully cooled, ice each cupcake and decorate with sprinkles.

8

Pop a bottle of champagne and enjoy!