Prosecco Infused Moist Vanilla Cupcakes

What you need:

For the cupcakes:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 Tbsp. vanilla extract
• 2 large eggs
• 1 cup water

For the frosting:

• 1/2 cup salted butter, at room temperature
• 1/2 cup shortening
• 4 cups powdered sugar, divided
• 1 1/2 tsp. vanilla extract
• 2 to 3 Tbsp. milk, divided
• Pipettes
• Prosecco

Directions:

1. For the cupcakes: in a large stand mixer bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
2. In a medium bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
3. Add wet ingredients to dry and beat until combined.
4. Slowly add water to the batter on low speed and beat until well combined, scraping bowl as needed.
5. Fill a cupcake pan with paper liners and then fill each liner halfway with batter.
6. Bake in a preheated 350 degree oven for 15 to 17 minutes or until a toothpick comes out with a few crumbs, but no batter.
7. Remove from oven and rest for 2 minutes in pan before moving to a wire rack to finish cooling.
8. For the frosting: beat together butter and shortening in a stand mixer until smooth.
9. Add 2 cups powdered sugar and mix on low, increasing speed, until smooth.
10. Add vanilla and 1 Tbsp. milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Add remaining milk as needed and mix until smooth.
13. Pipe frosting on cupcakes.
14. Before serving: place pipette neck into a glass of Prosecco and squeeze the bulb to fill. Place a filled pipette in each cupcake.
15. Squeeze pipette before eating!

Recipe slightly adapted from Love, Life, and Sugar

Posted on Fantastical Sharing of Recipes