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Preheat the oven to 325 degrees. Line two cupcake baking pans with paper liners and set aside.
1
Open the champagne bottle and measure out 1 1/2 cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining.
2
In a small bowl, measure and whisk together flour, baking powder, salt and set aside.
3
In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.
4
Add sugar, vegetable oil and eggs. Continue mixing until combined.
5