SPARKLING CUPCAKES

INGREDIENTS

Purpose flour           - 1 1/2 cup

Baking powder        - 1 1/2 cup

Salt                           - 1/4 tsp

Eggs                         - 2

Sugar                       - 2/3 tsp

Vanilla extract         - 2 tsp

Milk                          - 1/2 cup

Confectioners sugar - 1 1/2 cup

Champagne              - 2 tsp

Sanding sugar or tiny pastel candies for decorating

DIRECTIONS

1.  Preheat the oven to 350 degrees.  Line 2 mini muffins tins with mini cupcake liners.

2.  Whisk the flour, baking powder, salt together in a bowl.

3.  In another bowl, beat the eggs and sugar with an electric mixer until light and

     foamy about 2 mins, while beating, gradually pour in the butter and then vanilla.

4.  While mixing, add half the dry ingredients, then add milk and follow the rest of the

     dry ingredients.  Take care not to over mix the batter.  Divide the batter evenly in 

     the prepared tins.

5.  Bake until a tester inserted in the center of the cakes comes out clean for 15 mins.

6.  Cool cupcakes on a rack in the tin.

7.  To make the icing, whisk together the confectioners sugar and prosecco until 

    smooth and sugar dissolve.  Dip the tops of each cake in the glaze, sprinkle with

    sugar or top with tiny candies and return to the rack to set about 25 mins.