• Preheat the oven to 356° F (180° C / 160° C fan) Line a cupcake or muffin pan with cupcake liners. (See note 6)

Make the cupcakes

• Flour mixture: In a medium bowl, sift together all-purpose flour, baking powder, and baking soda (bicarbonate of soda), then set it aside.
  2 cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda
• Egg mixture: In a separate large bowl, beat together eggs, white granulated sugar and salt with an electric mixer on high speed.
  2 large eggs, 1 cup white granulated sugar, ½ teaspoon salt
• Ensure that you continue beating for 4 - 5 minutes or until the mixture is pale in color.
• Add yogurt or sour cream and vegetable oil. Beat on low speed until just combined, about 30 seconds.
  1 cup plain unflavored yogurt or sour cream, ½ cup vegetable oil

Mix in the flour mixture alternating with the non alcoholic sparkling wine

• Add ⅓ of the flour mixture into the egg mixture and mix until combined.
• Add ¼ cup (60ml) of the non-alcoholic sparkling wine and mix until smooth.
  ½ cup non-alcoholic sparkling wine, divided
• Add another ⅓ of the flour mixture and once mixed in add remaining (¼ cup / 60ml) non-alcoholic sparkling wine.
• Finish with remaining flour mixture and mix just long enough to combine.
• Do not overmix or cupcakes will turn out dense. You can also use handheld whisk to mix in the flour.
• Once combined, the mixture should create a thick, smooth-textured batter
• Scoop the batter evenly into the cupcake liners, filling them halfway to the top. Be careful not to overfill, as this may lead to the batter overflowing during the baking process.
• Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
• Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack.

Make the buttercream see note 5

• Heavy (whipping cream mixture) - In a bowl, mix heavy cream (whipping cream) and non-alcoholic sparkling wine and set aside.
  ¼ cup heavy cream (whipping cream), ½ cup non-alcoholic sparkling wine
• Butter mixture: In a separate large bowl, use a stand mixer or handheld beater to whip the butter, powdered (icing) sugar, and salt on medium-high speed. Beat for 4 to 5 minutes until it turns pale in color and develops a light, creamy texture.
  1 cup unsalted butter, 1 cup powdered, a pinch of salt
• Pour the Heavy (whipping cream) mixture into the Butter mixture and beat at a medium speed. The mixture might seem quite watery and separated, but don't worry—this is normal. Just keep on beating.
• After beating for 5-6 minutes, you'll notice the mixture becoming creamier.
• If you're adding any coloring or extract to your buttercream, you can do so now. Add a small drop at a time until you achieve the preferred color and continue beating for another minute.
• Place the buttercream in a piping bag fitted with the pastry tip of choice and pipe on the surface of cooled cupcakes. Alternatively, you can simply spread the frosting over the cupcakes instead of piping.

Storing

• Refrigerate: Frosted cupcakes should be stored in the refrigerator, in an airtight container since the frosting contains perishable heavy cream. Store them for up to four days, and let them come to room temperature before eating
• Freezing: You can also freeze the frosted cupcakes. Place the cupcakes in a freezer-safe container and freeze for up to 3 months. Defrost on the counter or in the refrigerator overnight.