#MEwx Colder, les wind and Presecco cupcakes

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

This morning it’s partly sunny with highs in the mid 30s. Northwest winds will reach 10 mph gusting to 20 mph.

Tonight we’ll have mostly clear skies with lows around 11°F. North winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 26.4°F, the humidity is 42%, the dew point is 6.4°F and our wind chill is 21.4°F.

The wind direction is Northeast between 4.1 MPH and 8.9 MPH.

The Relative pressure is 30.33, the Absolute pressure is 30.13 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with cloud cover.

The UV rating is 1 out of 16, The moon is 59.7% illuminated, the moon phase is in its 3^rd quarter, Sunrise is 6:50 A.M., Sunset is 6:45 P.M., Moonrise is 1:06 A.M., Moonset is 10:34 A.M and we’ll have 11 hours 55 minutes of daylight today.  

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

Stay home and avoid the virus! Make these and relax with a cup of Irish coffee.

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!