Sparkling mini cupcakes
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Quantity: 48 cupcakes
Complexity: easily
Quantity: 48 cupcakes
These cute mini cupcakes may look like a kid's treat, but they have a sophisticated, grown-up flavor thanks to sparkling wine. Bake vanilla mini cupcakes and top them with a unique glaze made with powdered sugar and Prosecco. You can use any sparkling white wine, or even stale leftovers that you hate to throw away and are no longer fun to drink. For an even more intense wine flavor, pierce the freshly baked cupcakes with a toothpick and drizzle with Prosecco, then cool and decorate. A pinch of decorative sugar is perfect for garnish; it will sparkle beautifully in the sun or candlelight, creating a festive atmosphere.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1.5 cups premium flour
- 1.5 tsp baking powder
- 1/4 teaspoon fine salt
- 2 large eggs, room temperature
- 2/3 cup sugar
- 3/4 cup melted butter
- 2 tsp vanilla extract
- 0.5 cups of milk
- Decorative sugar or tiny candies, for decoration
- Special equipment: 2 mini-muffin pans (makes 48 mini-cupcakes)
Glaze
- 1.5 cups powdered sugar
- 2-3 tablespoons champagne or prosecco
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line mini muffin tins with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, beat the eggs and sugar with a mixer until foamy, about 2 minutes. While beating, gradually pour in the butter, then whisk in the vanilla.
- Beating on low speed, add half the dry mixture, then add all the milk, followed by the remaining flour mixture. Be careful not to overbeat the batter. Divide it evenly among the prepared cupcake liners (about 2 teaspoons per mini cupcake).
- Bake until a tester inserted into the center of a mini cupcake comes out clean, about 15 minutes. Cool on a wire rack in the pan.
- GlazeWhisk the powdered sugar and Prosecco together until the sugar dissolves and the mixture is smooth. If the cupcakes are still damp, line the surface of the frosting with plastic wrap to prevent it from drying out and keep at room temperature until ready to use. Dip the tops of each mini cupcake into the Prosecco frosting, sprinkle with decorative sugar or decorate with tiny candies, and set on a wire rack to set, about 25 minutes.
Note
This recipe is a great way to use up leftover sparkling wine. Flat Prosecco works well too. For a rich wine flavor, prick the mini cupcakes with a toothpick as they cool, then drizzle with Prosecco and frost.
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