For the cupcakes
2 oz. unsalted butter, softened
2 oz. caster sugar
1 tsp. vanilla extract
5 oz. self-raising flour
1 tsp. baking powder
¼ tsp. bicarbonate of soda
1 egg
5 fl. oz. bubbly Pink Moscato

For the buttercream
3 oz. unsalted butter, softened
9 oz. icing sugar, sifted
2 tbsp. bubbly Pink Moscato
couple drops of pink food colouring (optional)

1. Preheat the oven to 180º Celsius, and line a muffin tray with muffin sized paper cases.
2. In a mixing bowl, cream the sugar, butter and vanilla until pale and fluffy.
   Sift in together the flour, baking powder and bicarbonate of soda, milk and egg. Mix until you have a smooth thick batter ensuring to scrape the sides and bottom of the bowl as you go. Next, pour in 4 fl. oz. in the Moscato and mix until fully incorporated. It should be a fairly loose batter. If the batter is too thick, mix in a little more of the Moscato at a time until you reach the correct consistency.
3. Fill the paper cases with batter until about two-thirds full. Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean after being inserted into some of the cupcakes. Once baked, remove from the oven and leave to cool completely on a wire rack.
4. While the cupcakes are cooling, add all the ingredients for the buttercream into a clean mixing bowl and cream together with a wooden spoon. Use an electric whisk to then fluff up the buttercream. Cover and set aside. 
5. Once the cupcakes are completely cooled, fill a piping bag fitted with a Wilton 2D piping nozzle with the buttercream. Place the nozzle slightly above the centre of the cupcake. Apply pressure to the piping back and create a spiral until you reach the edge of the cupcake. Repeat this process for the other cupcakes. (Alternatively, gently spread the buttercream with the back of a spoon).
6.  Enjoy!