Warm, clouds, snow later: and an Adult cupcake recipe

Good Morning Augusta

This morning we have intervals of clouds and sunshine with an expected high of 44°F. Winds WNW at 10 to 15 mph.

Tonight we’ll have partly cloudy conditions and a low of 22°F. Winds NNE at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 78%, the Dew Point is 33.1°F and the outdoor temp is 39.2°F.

The wind direction is   West between 1.3 MPH and 2.5 MPH, generating a wind chill of 35.4°F.

The Relative pressure is 30.56, the Absolute pressure is 30.36 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:24 a.m. Sunset is 5:20 p.m., Moonrise is 11:36 a.m., Moonset is 1:47 a.m. and the moon phase is Waxing Gibbous being 63% illuminated.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 241158Z AUTO 24004KT 1/2SM FG VV001 00/M01 A2995 RMK AO2 T00001006

Visibility is 10.0 miles / 16.1 kilometers, the fog has lifted, but the fog is clearly visible on the river.  If you’re near the Kennebec or in moist low ground, be prepared for fog.

We didn’t receive any rain or snow here over the past 24 hours, just more melting.

Space weather for today is:

Today’s Solar flux is 70, the solar wind speed is 480  Kilometers per second and the chance of a solar storm is 1%.

This recipe is a decodent cupcake recipe for adults that I love.

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!