Strawberry & Prosecco Cupcakes

Method

1. Preheat your oven to 180ºc/160ºc fan and line a 12-hole muffin tin with lining cases

2. Cream together the butter and caster sugar until light and fluffy. Add the eggs one
   at a time with a tablespoon of flour each time and beat well until combined. Fold
   in the remaining flour and then gently mix in the prosecco to make a mixture
   with a smooth dropping consistency.

    

   Top Tip: Prosecco alternatives

   Prosecco alternatives

   If you'd rather add champagne instead of prosecco, you can do this. 

   • 150g Unsalted butter
   • 175g Billington's Golden caster sugar
   • 2 Eggs
   • 175g Self raising flour
   • 2 tbsp Prosecco

3. Fill each cake case about 2/3 full. If you want to be really precise, each case will
   have about 50g in it.

4. Bake in your preheated oven for about 25 minutes until well risen and springy.

5. As soon as the cakes are out of the oven, remove the cakes from the tin and leave
   them to cool on a rack in their cases.

6. While the cakes are cooling soak your strawberries in the Prosecco. Make the
   icing by whisking the butter, icing sugar, vanilla bean paste and milk until they
   are smooth and combined. If you can, use a stand mixer for this and whisk for 5
   whole minutes. The longer you whisk the softer and lighter the icing will
   become.

   • 150ml Prosecco
   • 150g Unsalted butter
   • 375g Silver Spoon Icing sugar
   • 1 tsp Nielsen Massey Vanilla bean paste
   • 2 tbsp Milk

7. When the cakes are cool, cut a strawberry sized hole in the top and push in a
   whole, soaked strawberry. Do this for all 12 cakes. Finally pipe or spread your
   buttercream onto each cake.

   Top Tip: Toppings

   Toppings

   You can top these further with some freeze dried strawberries if you have them.

   • 12 whole Strawberries

8. Serve soon as the strawberries will make the cake damp inside.