-
1
For the cupcakes:
-
2
Preheat the oven to 350 F. Line standard sized muffin tins with cupcake papers (recipe makes 15 cakes).
-
3
In a medium bowl, combine the flour, almond meal, baking powder, and salt. Set aside.
-
4
In a small bowl, combine the almond champagne, buttermilk, and almond extract. Set aside.
-
5
In the bowl of an electric mixer, cream together the butter and sugar on medium speed for 3-5 minutes. Add the eggs one at a time, beating well between each addition.
-
6
Alternate adding the flour and champagne mixture into the batter, starting and ending with the flour mixture.
-
7
Pour 1/4 cup sized scoops of batter into each liner and bake for 20-25 minutes. Remove from oven. Let them cool for 5-10 minutes in the pan before transferring to a rack to cool completely.
-
8
For the frosting and champagne syrup:
-
9
Add the first amount of almond champagne to a saucepan and heat on medium-high until reduced to 3 tablespoons. Remove from heat. Let it cool.
-
10
In the bowl of an electric mixer, add the butter, the second amount of almond champagne, 2 tablespoons of the reduced champagne, and 3 cups of the powdered sugar. Beat until smooth. Add the remaining powdered sugar 1/2 cup at a time until the frosting reaches your desired consistency.
-
11
To assemble:
-
12
Poke a few holes in the top of each cupcake with a fork. Brush cupcake tops with the remaining tablespoon of reduced champagne. Top the cupcakes with the frosting. Add sprinkles and enjoy!
-
13
Adapted from Sprinkle Bakes.
