Instructions

Cupcakes

1. Preheat oven to 175°C / 350°F. Line two 12-cup muffin tins with cupcake papers.
2. In a small bowl, combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add essence and oil.
4. Add the champagne. The batter will look a little churned, but that will go away, as soon as you add the other ingredients.
5. Add the dry ingredients in three parts, alternating with the milk and sour cream. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Carefully spoon the batter into the cupcake liners, or fill using a piping bag, filling them about three-quarters full.
7. Bake for 20-22 minutes, or until they spring back when pressed.
8. Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before icing.

Buttercream

1. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
2. Add the icing sugar, one cup at a time, until well combined. Gradually add the oil until combined.