Preheat your oven to 180C/160C Fan and get 12 cupcake cases ready!
Beat together your butter and sugar until light and fluffy.
Add in your flour, eggs and flavouring and beat again until smooth!
Split evenly between the cupcake cases and bake for 17-20 minutes - I usually do 18 minutes!
Whilst the cupcakes are baking, make your drizzle.
Add your prosecco and sugar to a small pan, and heat on a low-medium heat and stir until the sugar has dissolved. (Reserve 4-5tbsp for later!)
Once the cupcakes have baked, remove from the oven. Drizzle the drizzle over and leave to cool fully!
For the Decoration
Beat your butter on it's own until lovely and supple. Room temperature butter is best - do NOT use any form of spread.
Once beaten, add in the icing sugar and beat again until lovely!
Slowly add in the prosecco drizzle, until you reach your desired buttercream! The more you add, the softer your buttercream will be, so I don't generally do more than 5tbsp!
Pipe the buttercream onto your cupcakes - I used a 2D closed star piping tip!
Decorate with whatever you fancy - I used some prosecco truffles, prosecco soaked raspberries, and some sprinkles!
Notes
These cupcakes will last for 3 days once made!
I used a random prosecco from Waitrose - but you can use any!