Happy second day of Cupcake Week!

(p.s.  who’s totally psyched for Top Chef tonight?!?  This girl!!)

I’ve already made champagne cupcakes in the past, and while I enjoyed them, I really felt the champagne didn’t lend enough flavor to the cupcake itself – what I tasted more than anything was the dryness of the champagne.

No longer.

This time when I found out I would be making these, I set myself on a quest for a good bubbly.  While I love champagne dearly, I have decided it’s just not quite appropriate for a cupcake.  This time, my goal was to find a prosecco or sparkling moscato to give these lil cupcakes the extra “oomph” they needed.  After spending some time at Trader Joe’s, I found exactly what I was looking for – a delicious tasting prosecco.  Has the bubbles, but just a bit more flavor than champagne.

And these cupcakes turned out mah-velously.

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