Sparkling Baby Cakes

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
15 min
Level:
Easy
Yield:
48 mini cupcakes

Times:

Prep: 25 min
Inactive Prep: 1 hr 0 min
Cook: 15 min
Total:: 1 hr 40 min

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Ingredients

Cakes:

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

Icing:

1 1/2 cups confectioners' sugar
2 to 3 tablespoons Prosecco or Champagne
Sanding sugar or tiny candies, for decorating
Equipment: 2 mini muffin tins, (to make 48 small cupcakes)

Directions

Preheat the oven to 350 degrees F. Line the muffin tin with mini 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 (about 2 teaspoon batter per cup cake.)

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

Icing:

Whisk together the confectioners' sugar and Prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the Prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes.

Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat Prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some Prosecco before icing with the glaze.

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Comments & Reviews

recipe Sparkling Baby Cakes
Leila Manassas, VA 04-05-2009
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Delicious Little Cupcakes!
Rated: 4 stars out of 5

The cupcake part came out like a regular vanilla cupcake for me. I made sure my eggs were at room temp and my baking powder... was fresh, not sure if that made the difference. The only real change I made was upping the sugar to 1 cup, and I'm glad I did, otherwise the cupcake would not have been sweet enough. I didn't want to pop open a bottle of champagne, so I used 3T pinot grigio. I spread most of the icing as it became too thick for dipping and I didn't want to add more liquid, and ran out with three cupcakes left. The wine flavor is very light, fresh and interesting, and goes well with the look of the cupcake. Very cute and tasty!Read more
recipe Sparkling Baby Cakes
Anonymous 04-03-2008
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Go-To Party Dessert
Rated: 5 stars out of 5

I absolutely LOVE this recipe. The cakes are more dense than a typical cupcake, but it lends very well to the champagne... glaze. These cupcakes are requested for every family gathering!Read more
recipe Sparkling Baby Cakes
Anonymous 03-21-2008
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sparkling baby cakes rule
Rated: 5 stars out of 5

when i first made this my guests told to get more!!!!! it was so good!!!!!!!!!!!!!!!! thank you food network
recipe Sparkling Baby Cakes
Anthony Brentwood, CA 04-07-2007
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Good Cornbread Recipe?
Rated: 1 stars out of 5

These cupcakes looked so good and appetizing...but when they were done baking, they lacked the sweet, fluffy, airy texture... cupcakes should have, and tasted like cornbread for some reason?? Very good with butter. I think the recipe needs more sugar and something to make it more cake-like.Read more
recipe Sparkling Baby Cakes
Millie KLAMATH FALLS, OR 03-20-2007
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Sweet success
Rated: 4 stars out of 5

These sparkling baby cakes were easy to make and a neat surprise for the dinner guests Millie