- Peach Month begins
- Sandwich Month begins
- 1 1/2 Cup all-purpose flour
- 1 1/2 Teaspoon baking powder
- 1/4 Teaspoon fine salt
- 2 large eggs, at room temperature
- 2/3 Cups sugar
- 3/4 Cups unsalted butter, melted
- 2 Teaspoons pure vanilla extract
- 1/2 Cup milk
- 1 1/2 Cup confectioners' sugar
- 2-3 Tablespoons prosecco or champagne
- Sanding sugar or tiny pastel candies, for decorating
These cupcakes don't just sparkle from their sprinkles. A dash of prosecco in the icing creates a bubbly and festive glaze.
Preheat the oven to 350 degrees. Line 2 mini muffin tins with mini cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoons batter per cupcake.)
Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes. Cool cupcakes on a rack in the tin.
To make the icing, whisk together the confectioners' sugar and prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes.
Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some prosecco before icing with the glaze.
This recipe was adapted from FoodNetwork.com.