Champagne Cupcakes! ~
1/2 Cup Unsalted Butter
1 3/4 Cups Sugar
2 Eggs
1 1/4 Cups Milk
2 1/4 tsp. Vanilla Extract
2 1/2 Cups sifted all purpose flour
2 1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 Cup Champagne
* Garnish with Powdered Sugar & Strawberries
1. Preheat oven to 350 degrees. Line muffin pans with baking cups.
2. Beat butter and sugar at medium speed with an electric mixer, 3 to 5 minutes until creamy. Gradually add eggs, beating after each addition.
3. Combine vanilla and milk.
4. Sift together flour, baking powder and salt. Add to butter mixture alternately with milk; beginning and ending with flour. Beat on low after each addition until well blended. Stir in champagne.
5. Spoon batter into cups, filling each 2/3 full. Bake for 19 minutes. Remove from pans; cool completely on wire racks. Garnish with powdered sugar and sliced strawberries.
1 3/4 Cups Sugar
2 Eggs
1 1/4 Cups Milk
2 1/4 tsp. Vanilla Extract
2 1/2 Cups sifted all purpose flour
2 1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 Cup Champagne
* Garnish with Powdered Sugar & Strawberries
1. Preheat oven to 350 degrees. Line muffin pans with baking cups.
2. Beat butter and sugar at medium speed with an electric mixer, 3 to 5 minutes until creamy. Gradually add eggs, beating after each addition.
3. Combine vanilla and milk.
4. Sift together flour, baking powder and salt. Add to butter mixture alternately with milk; beginning and ending with flour. Beat on low after each addition until well blended. Stir in champagne.
5. Spoon batter into cups, filling each 2/3 full. Bake for 19 minutes. Remove from pans; cool completely on wire racks. Garnish with powdered sugar and sliced strawberries.
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