And so, I'm happy to present my little morsels of exploding joy!
"How did you make the cupcakes so small?" - Random Drunk Girl at the BarYield: 2 dozen mini-cupcakes
"Shrink Ray." - Me
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/4 cup champagne
1/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg
1/4 chopped up strawberries
Pre-heat the oven to 350 degrees. Line muffin cups. Whisk together flour, baking powder & salt in a bowl. Stir in milk, champagne & strawberries. In a separate bowl beat together butter & sugar until pale & fluffy. About 4 minutes. Add the eggs & beat until combined. Slowly add in the flour mixture and mix until combined. Pour batter into muffin cups until two-thirds full. Bake approximately 15 minutes.
1 stick of butter softened
1 box of powdered sugar
Strawberry Pop Rocks
Whip butter until light and fluffy. Slowly mix in the powdered sugar. Add champagne a tablespoon at a time until you've reached your desired consistency. Frost the cupcakes & then sprinkle Strawberry Pop Rocks on top as a garnish.
*Note if your Pop Rocks start to melt together, throw them in the fridge to cool them a little bit & they'll be much more manageable.