MOSCATO d’ASTI Docg Strawberry Cupcakes
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup MOSCATO d’ASTI Docg
1 cup MOSCATO d’ASTI Docg
1 cup unsalted butter, room temperature
2 1/2 cups confectioners’ sugar
Preheat oven to 350° F. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add in the vanilla extract just until combined.
In a medium sized bowl, whisk together 1/2 cup of MOSCATO d’ASTI Docg and 1/2 cup sour cream. With the mixer gradually add in the flour mixture in three parts, alternating with moscato mixture. Mix until batter is uniform and smooth, about 30 seconds.
Fill prepared cupcake liners about 3/4 full and bake for 18-20 minutes.
Place 1 cup of MOSCATO d’ASTI Docg in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoons MOSCATO d’ASTI Docg and mix well.
Frost the cupcakes and garnish.