Lemon Champagne Floral Cakelets with Lemon Glaze

Cakes:

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest from 1 lemon (about 1 Tbsp)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp dry Champagne or Prosecco, chilled
• 2 Tbsp sour cream

Lemon Glaze:

• 2 cups Confectioner’s sugar
• 3 Tbsp water
• 2 Tbsp light corn syrup
• 1/2 tsp lemon extract
• Food coloring as desired

Cakelets:

Preheat oven to 350°F. Prepare Floral Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of each cavity.

In a stand mixer with a paddle attachment on medium speed, beat softened butter and sugar for 1-2 minutes. Add eggs, one at a time, mixing after each addition. Add lemon zest and vanilla extract and stir to combine.In a small bowl, whisk together flour, baking powder and salt. Add one-half of flour mixture to wet ingredients and mix to combine. Slowly pour in the Champagne or Prosecco and stir to combine. Stir in remaining flour mixture, then add sour cream and mix to just combine.

Fill each cavity of pan 3/4 full of batter and smooth the top with a spatula. Gently tap pan on towel-covered countertop to remove any air bubbles. Bake for 20 minutes or until edges are lightly browned and tester inserted comes out clean.

Cool in pan for 5-8 minutes, then invert onto a cooling rack to cool completely. Clean pan, prepare with baking spray and follow steps with remaining batter. Bake and cool as directed. Makes 12 cakelets.

Glaze:

Combine all glaze ingredients except food coloring in a small bowl. Mix until desired consistency is reached. Add food coloring if desired. Pour glaze onto cooled cakelets and use a brush if desired.

*Note: We ended up splitting the glaze into three bowls and added food coloring for 3 different shades of pink. Add desired amount of food coloring to create the colors you want!