Preheat the oven at 175C. Line cupcake tin with golden liners.
In a mixing bowl, cream together the butter, sugar and vanilla until fluffy. Add the eggs one by one mixing in between each addition.
Stir in the champagne. In a seperate bowl. mix in the flour, salt, baking powder and add them to the wet ingredients until fully combined. Do not over mix for gluten reasons.
Scoop batter into cake tins and bake for 18 to 20 minutes.Remove from oven and cool for 10 minutes.