Sparkling Baby Cakes
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
43
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Salt (fine)2 large
Egg (room temperature)3 cup
Unsalted Butter (melted)2 tsps
Pure Vanilla Extract1 cup
Milk3 tbsps
Champagne (prosecco or)Directions:
1
Special equipment: 2 mini muffin tins, (to make 48 small cupcakes) Preheat the oven to 350 degrees F
2
Line the muffin tin with mini cupcake liners
3
Whisk the flour, baking powder, and salt together in a medium bowl
4
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes
5
While beating, gradually pour in the butter and then the vanilla
6
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients
7
Take care not to over mix the batter
8
Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake
9
) Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes
10
Cool cupcakes on a rack in the tin
11
Whisk together the confectioners' sugar and Prosecco until smooth and sugar dissolves
12
(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
13
) 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
14
Cooks Note: This is a great way to use up leftover bubbly
15
This recipe works just as well with flat Prosecco
16
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