Servings: Makes 1 dozen cupcakes

1 1/2 cups all-purpose flour 1 ½ cups all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon salt ½ teaspoon salt
1/2 cup butter, room temperature ½ cup butter, room temperature
1 cup granulated sugar 1 cup granulated sugar
2 large eggs 2 large eggs
1/2 cup champagne ½ cup champagne
1/2 cup buttermilk ½ cup buttermilk
1/2 teaspoon pure vanilla ½ teaspoon pure vanilla
 
Champagne syrup: subheading: Champagne syrup:
1/4 cup granulated sugar ¼ cup granulated sugar
1/4 cup water ¼ cup water
1/4 cup champagne ¼ cup champagne

Preheat the oven to 350°F.
On a large piece of parchment paper, sift the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
Measure out the champagne. Make sure to let the bubbles settle so you get an accurate measure. In a bowl, whisk together the champagne, buttermilk, and vanilla.
Turn the mixer speed to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts, and beginning and ending with the dry. Scrape down the sides of the bowl several times during this process to make sure everything is fully combined.
Use the ice cream scoop to fill each paper liner about three-quarters full with batter.
Bake for 15 to 20 minutes, or until a wooden skewer inserted in the center of a cupcake comes out clean.
Meanwhile, prepare the Champagne Syrup for drenching the cupcakes. In a small pot over high heat, combine the sugar and water. Without stirring, allow the sugar to come to a boil. Allow to boil for about 2 minutes, making sure all the sugar has dissolved. Remove from the heat and allow the syrup to cool for several minutes before whisking in the champagne. Set aside.
Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack. Use a wooden skewer to poke several holes in the top of each warm cupcake. Use a pastry brush to drench the top of each cupcake with the Champagne Syrup. Allow the cupcakes to cool completely while you prepare the Champagne Butter Cream.
Fill your 14-inch piping bag fitted with a large star tip with Champagne Butter Cream and pipe it over the top of each cupcake. You can finish with a sprinkle of silver flakes to add a little more sparkle.