Frosting for Pink Champagne & Strawberry Cupcakes

1. Simmer the first amount of Champagne in a small saucepan over medium-high heat, until it reduces to about 30 ml of liquid. Remove from heat and allow to cool completely.

2. Use an electric mixer to cream the butter until light in colour, smooth and fluffy.

3. With the mixer on its lowest setting, add about a quarter of the icing sugar and mix until fully incorporated. Keep adding the sugar in batches in this same way.

4. With the mixer still on low, add the reduced Champagne, the remaining un-reduced Champagne, the vanilla, salt and food colouring. Increase the speed to high and continue mixing for about three minutes, until you have a smooth and fluffy icing.

5. Pipe or spread onto cooled cupcakes. See our TastyKitchen recipe box or related blog link for our Pink Champagne & Strawberry Cupcakes recipe.