Mead Cupcakes

As seen in the Lokean Test Kitchen. I used this champagne cupcake recipe as a starting off point for experimentation.

For the cupcakes:

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup mead

Preheat oven to 350 degrees.  In a bowl cream together butter and sugar with a mixer until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla and mix.

In a separate bowl, mix together flour, baking soda, baking powder and salt, set aside. In another bowl whisk together the mead and sour cream. Add flour 1/3 at a time, alternating with mead and sour cream mixture.

Fill cupcake liners with level 1/4 cup of batter. Bake for 17-20 minutes until tops are just beginning to brown. Cool completely before frosting.

For the icing:

3 T mead
1/2 cup butter softened
1/2 c shortening
2 1/2 cups confectioners sugar
1 T  honey
pinch of salt
1 whole clove ground, or 1/4 tsp>

To make the icing, add the butter and shortening to the mixing bowl and then beat in the sugar and mead, then the clove and salt. Beat until fluffy, and ice the cupcakes when they are cool.

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