Instructions

1. Make the reduction by heating the champagne in a medium saucepan over medium heat. You’ll want to let it reduce down to 3/4 cup. To see if it has reduced enough, pour the liquid into a measuring cup and confirm that it is 3/4 cup. If it isn’t reduced far enough, pour it back into the pan and continue to reduce it. Do NOT allow the champagne to boil. Once the champagne is reduced, remove from heat and cool in the refrigerator.
2. Line the cupcake pan and preheat the oven to 350°F/176°C.
3. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
4. In a large bowl, cream together the granulated sugar, butter, and oil. Use a mixer and mix for about three minutes. It will look light colored and fluffy.
5. Add in vanilla and eggs – one at a time, mixing until mostly incorporated.
6. Add in champagne reduction and milk. Continue to stir until fully incorporated. It’s okay if the batter starts to look curdled.
7. Stir in the dry ingredients, mixing until thoroughly combined, but try not to overmix the batter or you will have dense cupcakes.
8. Fill cupcake liners ¾ full, and bake for 14-16 minutes. Use a toothpick to check for doneness by inserting one into the center. If it comes out clean or with loose crumbs, then it is done.  Remove cupcakes from oven, and cool on a cooling rack. Allow cupcakes to cool before frosting.
9. Using your mixer, beat the butter until smooth and creamy, about 1-2 minutes. Then, slowly add in the powdered sugar. Continue to mix until thoroughly incorporated.
10. Add in the salt and champagne reduction and mix well.
11. Add frosting to a piping bag fitted with your preferred tip, and pipe frosting on using a circular motion, and top with sprinkles as desired.