Clouds and a slight chance of rain - the very best cupcake recipe

Good Morning Augusta

Today we have cloudy skies and a slight chance of a rain shower. High around 50ºF. Winds N at 10 to 15 mph.

Tonight we have overcast skies with a slight chance of a rain shower. Low will be 43ºF. Winds will be from the NNE at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 90%, the dew point is 42ºF and outside it’s 44.6ºF.

The wind direction is Northwest between 4.1 MPH and 4.9 MPH, with a heat index of 44ºF.

The Barometric pressure is 30.02 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is at 5:16 a.m. Sunset is 7:55 P.M. Moon rise is at 8:35 p.m., Moon set is 6:04 a.m., and the moon phase is a FULL MOON being 100% illuminated.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 111053Z AUTO 36012KT 10SM BKN012 OVC023 07/04 A3003 RMK AO2 SLP170 T00670039

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 1,200 ft / 365 m. and overcast skies to 2,300 ft / 701 m.

 We didn’t receive any rain over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 358  Kilometers per second and the chance of a solar storm is 1%.

Let’s not forget dessert.  These are most definitely NOT your average cupcakes.

Prosecco Cupcakes

Yield: 15-17 cupcakes

Ingredients

For the cupcakes:

•           1/2 cup (1 stick) unsalted butter, softened

•           1 cup granulated sugar

•           2 large eggs

•           1 Tablespoon pure vanilla extract

•           1 3/4 cups all-purpose flour

•           1/2 teaspoon baking soda

•           1/2 teaspoon baking powder

•           1/4 teaspoon salt

•           1/2 cup sour cream

•           1/2 cup La Marca Prosecco

•          

For the whipped cream:

•           1 cup heavy cream

•           1/4 cup powdered sugar

•           1/4 cup La Marca Prosecco

•           1 teaspoon pure vanilla extract

•          

For the buttercream:

•           1/2 cup (1 stick) unsalted butter, softened

•           4 ounces (1/2 brick) cream cheese, softened

•           5 1/2 cups powdered sugar

•           1/3 cup La Marca Prosecco

•           1Tablespoon pure vanilla extract

•           1 vanilla bean

•           Sugar pearls to top (Wilton)

Instructions

1.         Preheat oven to 350 degrees F and fill a line a muffin pan

2.         In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy

3.         Add eggs one at a time, beating well after each

4.         Add vanilla and mix

5.         In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder and salt, set aside

6.         In a small mixing bowl, whisk together 1/2 cup Prosecco and 1/2 cup sour cream

7.         Add flour and champagne mixture alternately to stand mixer bowl, mix until fully incorporated

8.         Spoon batter into lined muffin pan, about 2/3 full

9.         Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

10.       Remove cupcakes from pan and allow to cool on a wire rack

11.       Use a cupcake corer to punch hole through the tops of the cupcakes

12.       To make Prosecco whipped cream, add heavy cream, vanilla extract, and powdered sugar to a stand mixer and beat on high until peaks form, about 3 minutes

13.       Reduce speed to medium and slowly add champagne

14.       Briefly return speed to high to return peaks to whipped cream

15.       Carefully spoon whipped cream into cupcake holes until full

16.       To make buttercream, beat butter and cream cheese until smooth

17.       Add powdered sugar one cup at a time, mixing well between each

18.       Add Prosecco and vanilla and mix

19.       Spoon into a piping bag and pipe onto cooled, stuffed cupcakes

20.       Top with sugar pearls

NOTE: these cupcakes do contain alcohol– be mindful of serving them to kids!