One of the top-five best things about planning a wedding is CAAAAAKE. Right? I mean, I’m right. Since we did all our wedding planning remotely, we skipped a lot of the actual meeting-with-various-vendors stuff in favor of making snap decisions from afar, but I made sure that we did not skip the cake tasting.
The woman who made our cake put together such an awesome tasting for us (in fact, if you’re looking for a cake in the Kansas City area, you should totally look her up). She had probably 15 mini cupcakes for us to try, in varying combinations of cake flavors and icing flavors. While I think we went with some more kid-friendly options for our actual wedding cake, my favorite flavors were the champagne and the almond. They were just so…delightful.
Now, I’m not much of a baker, but I thought these flavors were worth recreating. I don’t mind an excuse to open a bottle of prosecco, either!
PROSECCO MINI CUPCAKES (adapted from Food Network)
Ingredients for Cupcakes:
1 and 1/2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/4 tsp fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 tsp pure almond extract
1/2 cup milk
Ingredients for Icing:
1 and 1/2 cups powdered sugar
3 tbsp prosecco or other sparking wine
sprinkles or tiny candies, for decorating
(you’ll also need mini cupcake liners and a mini-muffin tin)
1. Preheat oven to 350. Line mini-muffin tin with mini cupcake liners.
2. Whisk flour, baking powder, and salt together in medium bowl.
3. In another medium bowl, beat eggs and sugar with electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in butter and then almond extract.
4. While mixing slowly, add half the dry ingredients to the wet ingredients, then add milk, and then follow with remaining dry ingredients. Take care not to over mix batter. Divide batter evenly in the prepared tins (about 1 and 1/2 tsp batter per cup cake.)
5. Bake until toothpick inserted in center of cupcakes comes out clean, about 12 minutes. Cool cupcakes on a rack in the tin. If you want the cupcakes to be a little boozier, prick each cupcake a few times with a toothpick, then lightly drizzle prosecco over the tops.
6. While cupcakes are baking, whisk together powdered sugar and prosecco until smooth and sugar dissolves. Dip tops of each cupcake in prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes.
Yield: 48 cupcakes
OK. These are pretty friggin cute, right? Not to mention delicious and elegant. And pretty easy to whip up!
Also, sorry for the contextually-inappropriate use of “friggin.” I’m currently watching an edited-for-language version of The Depahhted on TV and they’re saying “friggin” every five friggin seconds!