Sparkling mini cupcakes

Ingredients:

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

Preparation:

1. Preheat oven to 175°C. Line mini muffin tins with paper liners.
2. 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.
3. 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).
4. 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.
5. 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.