Cupcakes rosas con burbujas

Ingredientes

• 50 ml Barefoot Pink Moscato Bubbly
• 50 ml milk
• 190 g flour
• 1 tsp baking powder
• 1/2 tsp salt
• 200 g caster sugar
• 113 g butter
• 2 large eggs

Preparación

1. 1

   1. Preheat the oven to 180°C. In a bowl, mix together the flour, salt and baking powder and set aside. In a large bowl, beat the sugar and butter with a mixer on medium speed for about 2 minutes until light and fluffy. Add the eggs, milk and Pink Moscato Bubbly and mix until well combined. Then fold in the dry ingredients.2. Your batter is ready: divide it among the cupcake liners placed in the tin (you can also bake them free-standing, though the shape will be slightly less neat). Bake the cupcakes for 15 minutes. After 15 minutes, check with a skewer whether the centre comes out clean — if so, they're done. Leave the cupcakes to cool completely.3. Meanwhile, mix the mascarpone with the Pink Moscato Bubbly until smooth. Gently fold in the vanilla and icing sugar. By now the cupcakes should be cool enough to top — spread the mascarpone mixture generously over each one. You'll have enough for a lovely thick layer. Finish with some shaved chocolate and any decorations you like. Serve with a nice glass of Pink Moscato Bubbly, of course — cheers!