Recipe sourced from www.ifyougiveablondeakitchen.com
If you wish to brush the cupcakes with some extra Moscato, do so before icing. About a teaspoon for each cupcake should be enough. Store in an airtight container at room temperature for up to 5 days.
1 ¾ cups plain flour
½ teaspoon bi-carb soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (115 grams) unsalted butter (room temperature)
1 cup (200 grams) caster sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
½ cup (125 grams) sour cream (room temperature)
½ cup (125ml) Pfeiffer Moscato
1 cup plus 1 tablespoon (250ml) Pfeiffer Moscato
1 cup (225 grams) unsalted butter (room temperature)
2 ½ cups (300 grams) icing sugar
Preheat oven to 180°C. Line a cupcake pan with baking cups. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract just until combined.
In a medium sized bowl, whisk together ½ cup Pfeiffer Moscato and ½ cup sour cream (mixture will fizz and bubble a little). Gradually add the flour mixture to the creamed butter and sugar in three parts, alternating with Moscato mixture (So it goes flour, Moscato, flour, Moscato, flour). Mix until batter is smooth.
Fill baking cups about ¾ full and bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.
Place 1 cup of Pfeiffer Moscato in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl and allow to cool.
Cream softened butter and icing sugar together. Once the icing is thick and fluffy, pour in the reduced 2 tablespoons Moscato plus 1 extra tablespoon Moscato from the bottle and mix well.
Ice the cupcakes and garnish with silver cachous, sliced strawberries, fresh passionfruit or edible flowers.
Enjoy with a chilled glass of Pfeiffer Moscato.