I did make one slight change to the original recipe, as I had some raspberry puree in the fridge that I needed to use, so I added some to the frosting.
2/3 cup plus 2 tbsp all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup oil
2/3 cup sugar
2 large eggs
1/2 tsp vanilla extract
1/4 cup champagne
Preheat oven to 350 and line a muffin tin with cupcake liners.
In a small bowl combine the flour, salt, baking powder and baking soda.
In the bowl of an electric mixer, add the sugar, oil and egg and beat together.
Add half the flour mixture to the bowl and mix just until combined.
Add the champagne and vanilla and mix.
Add the remaining flour, mixing until combined.
Fill each cupcake liner 2/3 full and bake for 20-22 minutes.
Raspberry Champagne Butter cream:
1/2 cup butter
2 1/2 cups icing sugar
1/2 tbsp meringue powder
4 tbsp champagne
1/4 cup raspberry puree
pinch of salt
To make the frosting, add the butter and icing sugar to the bowl of an electric mixer, beat until smooth. Add in the meringue powder, salt, champagne and raspberry puree and beat for a few minutes until fully combined.
Frost the cupcakes with the champagne raspberry frosting and add a few fresh raspberries for decoration.