Mild Temps, more rain possible today and Prosecco Cupcakes

Good morning Augusta

This morning we have thunderstorms with the chance of scattered thunderstorms in the afternoon. High 72°F. Winds NNW at 5 to 10 mph.

Tonight we’ll have clouds early giving way to generally clear conditions tonight. Low 59°F. Winds NNE at 10 to 15 mph.

The readings from my weather instruments are:

The Dew Point is 70.5°F, the humidity is 97%, and the outdoor temp is 71.4°F.

The wind direction is West between 0.1 MPH and 0.2 MPH.

The Relative pressure is 29.62, the Absolute pressure is 29.42 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 5:45 a.m. Sunset is 7:39 p.m., Moonrise is 1:53 p.m., Moonset is 11:59 p.m. and the moon phase is in it’s first quarter being 51% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with light rain and overcast to 1,500 feet.

We received 1.04 inches of rain here over the past 24 hours.

Space weather for today is:

The Solar flux is 68, the solar wind speed is 482 Kilometers per second and the chance for a solar storm is 1%.

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!