#MEwx Clouds and rain with Prosecco Cupcakes
I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.
This morning we have partly sunny skies with a slight chance of showers, then sunny this afternoon. Highs around 70°F. Temperatures falling into the lower 60s this afternoon with West winds 10 to 15 mph gusting to 30 mph.
Tonight we’ll have mostly clear skies and cooler with lows in the upper 30s. Winds will be Northwest 10 to 15 mph gusting to 30 mph.
We received 0.04 inches of rain here over the past 24 hours.
The wind is West Northwest between 2.0 MPH and 3.6 MPH.
The Relative pressure is 29.77, the Absolute pressure is 29.57 and falling with a weather graphic indicating rainn.
The outdoor temperature is 60.2°F, the dew point is 60.1°F, the heat index is 60.4°F and the humidity is 99%.
Visibility is 10.0 miles / 16.1 kilometers with mostly cloudy skies and drizzle.
The UV index is 0 placing the average person at low risk, the solar radiation reading is 65.3W/m2, the moon is a FULL MOON and it’s 99.1% illuminated. Sunrise is 6:25 AM, sunset is 4:22 PM, moonrise is 4:04 PM, Moonset is 5:27 AM and we’ll have 9 hours 57 minutes of daylight today.
We currently have a FULL MOON (Beaver Moon), and our next Full Moon is on December 7 (Cold Moon), with our next new moon being on November 23.
Since the holidays and the “expected” baking is just around the corner, make some of these to get in practice.
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!
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