Prosecco strawberry cupcakes are, quite simply, amazing!
Luxury and elegance are two words that we can certainly associate with Prosecco. Whether you’re celebrating or simply relaxing, popping that cork can feel truly indulgent and decadent. When the Prosecco is poured and those bubbles rise, there’s nothing quite like the anticipation of your first sip of this subtly sweet, taste bud teaser. If you’re no stranger to the kitchen, a close second to this amazing experience can be the wonderful smell of freshly cooked sponge cake. So, why not enjoy both? We have a fantastic recipe for you here which is quick, simple and combines two of life’s most enjoyable things: Prosecco and cupcakes.
Combining a little of the UK’s favourite fizz with strawberries and sponge cake was definitely a genius idea. We can’t take the credit for coming up with the idea of these cupcakes, but we can certainly share it with our customers. Treat your friends if you’re feeling generous or keep them to yourself as a reward after a hard day at work, we won’t let on!
For the cupcakes:
175g of soft, unsalted butter
175g of golden caster sugar
2 large eggs
175g of self-raising flour
Half a teaspoon of baking powder
2 table spoons of Prosecco
For the filling and the icing
12 fresh strawberries
150ml of Premier Estates Prosecco
375g of Icing sugar
150g of soft, unsalted butter
1 teaspoon of vanilla extract
2 table spoons of semi-skimmed milk
- Preheat your oven to 180 degrees or 160 degrees if it’s a fan oven. Line a 12-hole cupcake baking tin with cupcake cases.
- Cream together the unsalted butter and the caster sugar until light and fluffy, then add the eggs to the mixture one at a time with a tablespoon of the self-raising flour for each one and beat the mixture until combined.
- Fold in the last of the flour and then carefully stir in the prosecco to produce a smooth mixture.
- Fill each cupcake case so that it’s about two thirds full. Each case will contain about 50 grammes of the mixture if you want to measure it in precisely.
- Bake in your preheated oven for about 25 minutes until your cupcakes are well risen gently golden brown.
- Take the cupcakes out of the oven and remove the cakes from the tin so that they can cool down on a rack in their cases.
- While the cakes are cooling allow the strawberries to soak in a little Prosecco.
- Whisk the butter, icing sugar, vanilla extract and milk together to make the icing. Whisking for about 5 minutes should produce the perfect consistency. The longer, the better for super soft, fluffy icing.
- When the cupcakes have cooled down, make a strawberry sized hole in the top and put in a whole, Prosecco soaked strawberry. Then, you can pipe or spread your icing onto each cupcake.
There's a little visual assistance for you which you can view by visiting our facebook page video; just click here.
It goes without saying that you’ll enjoy the end result and we’d really love to see some pictures of your endeavours on our facebook page or twitter feed.
Let’s get baking!