Ingredients for 48 Cupcakes:
1 and 1/2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/4 tsp fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
1/2 cup milk
Ingredients for Icing:
1 and 1/2 cups powdered sugar
3 tbsp prosecco
Preheat oven to 180°. Whisk flour, baking powder, and salt together in medium bowl.
In another medium bowl, beat eggs, sugar and gradually the butter with electric mixer, about 2 minutes.
While mixing slowly, add milk and then divide batter evenly in the prepared tins.
Bake about 12 minutes. Cool cupcakes on a rack in the tin. Then lightly drizzle prosecco over the tops.
While cupcakes are baking, whisk together powdered sugar and prosecco. Dip tops of each cupcake in prosecco glaze and sprinkle with sugar "codette".