Recipe for Champagne cupcakes


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

1 1/2 cup confectioners' sugar
2 to 3 tablespoons Prosecco or Champagne
Sanding sugar or tiny candies, for decorating

Preheat the oven to 350 degrees F. Line the muffin tin with 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 over mix the batter. Divide the batter evenly in the prepared tins.

Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes for mini cupcakes, or 22 for regular cupcakes. Cool cupcakes on a rack in the tin.

Icing: Whisk together the confectioners' sugar and champagne until smooth and sugar dissolves. For a full wine flavor, prick the cupcakes with toothpicks when they are cooling; then drizzle with some champagne before icing with the glaze. Dip the tops of each baby cake in the champagne glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes.

24 regular or 48 mini cupcakes
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