Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.

Line a muffin tin with 12 large muffin sized cupcake cases.

Cream together the butter and sugar until pale and creamy.

Slowly add the beaten eggs.

Add the vanilla & Amaretto and mix well.

Finally add the flour & almonds and mix thoroughly until smooth.

Carefully spoon the batter into the cases.

Bake for around 25 minutes or until the sponge springs back when pressed lightly.

Remove from the tin and leave to cool on a wire rack.

Put the champagne in a small saucepan & simmer over medium-high heat until it reduces to around 2 tbsp, then put to one side to cool.

When cool mix together the icing sugar and Champagne.

Then add the softened butter and mix together until creamy and lump free.

Once the cakes are cool pipe a swirl of frosting onto each cake.