#MEwx colder with some sun and Prosecco Cupcakes

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is mostly sunny with highs rising to the mid 20s. Winds are light and variable.

Tonight we’ll have clear skies with lows around 8°F above zero. Winds will remain light and variable.

The outdoor temperature is 9.7°F, the dewpoint is 6.9°F and the wind chill is 2.6°F.

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

Today’s sunrise is 7:02 AM, sunset is 4:01 PM and we’ll have 8 hours 59 minutes of daylight today. Moonrise is 1:07 AM and Moonset is  104 PM. The moon phase is waning crescent and is 31% illuminated. Our next Full Moon is on December 26 and our next new moon will be on December 12.

The wind velocity is between 2.5 MPH and 5.4 MPH from the North Northwest.

The Relative pressure is 29.76, the Absolute pressure is 29.56 and rising with a weather graphic indicating sun and clouds.

The Humidity is 88%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 18.3W/m2.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

 

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!