These cute mini cupcakes look like a baby treat, but they have a refined “adult” taste that gives them sparkling wine. Bake vanilla mini cupcakes and cover them with unusual glaze from powdered sugar and prosecco. You can use any sparkling white wine or even exhausted remnants that are a pity to pour, and It’s not interesting to drink. For even richer wine tastes pierce only the baked pastries with a toothpick and sprinkle them prosecco, and then cool and decorate. Great for decoration a pinch of decorative sugar will do, which will be beautiful sparkle in the sun or by candlelight and create a festive атмосферу. 
Time: 1 hour. 40 min Complexity: easy Quantity: 48 cupcakes Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1.5 tbsp. premium flour
- 1.5 tsp baking powder
- 1/4 tsp fine salt
- 2 large eggs, room temperature
- 2/3 Art. Sahara
- 3/4 Art. melted butter
- 2 tsp vanilla extract
- 0.5 tbsp. milk
- Decorative sugar or tiny sweets, for decoration
- Special equipment: 2 metal molds for mini-muffins (to get 48 mini-cupcakes)
Glaze
- 1.5 tbsp. powdered sugar
- 2-3 tbsp. l champagne or prosecco
Recipes with similar ingredients: premium flour, cutlet, eggs, milk
Recipe preparation:
- Preheat the oven to 175 ° C. Fold the paper in molds for mini-muffins.
- In a medium-sized bowl, whisk the flour, baking powder, and salt. In another bowl, beat the eggs and sugar with a mixer until the mass will not become foamy, about 2 minutes. While whipping pour in the butter gradually, then stir in the vanilla.
- Whisk at low speed, add half the dry mixture, then add all the milk and then the remaining flour mixture. Be careful not to over-beat the dough. Evenly distribute it in prepared molds (approximately 2 tsp. test for mini cupcake).
- Bake until the tester inserted in the center of the mini cupcake will come out clean, about 15 minutes. Cool on a wire rack without taking it out out of shape.
- Icing: Whisk powdered sugar with prosecco until sugar will not dissolve and the mass will not become homogeneous. If the cupcakes are not yet cool enough, put on the surface of the glaze polyethylene film so that it does not dry out and keep at room temperature until ready to use. Dip the tops of each mini cupcake in prosecco glaze, sprinkle with decorative sugar or garnish with tiny sweets and place on a wire rack to the icing is frozen for about 25 minutes. Note This recipe is A great way to use leftover sparkling wine. For him and exhausted prosecco will do. For a rich wine taste pierce the mini cupcakes with a toothpick when they cool, then sprinkle prosecco and apply glaze.
