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Strawberry & Prosecco Cupcakes

6 Reviews

About the bake

These cupcakes are really something. These contain one of the Nation's favourite bubbly drinks, Prosecco. Teamed with strawberries, these cupcakes are truly luxurious and elegant. Treat your friends with these little wonderful treats!    

45Total Time
20Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

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

  2. Step 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.

     

    Prosecco alternatives

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

  3. Step 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. Step 4:

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

  5. Step 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. Step 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.

  7. Step 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.

    Toppings

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

  8. Step 8:

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

Ingredients

  • For the cake

    • 175g Unsalted butter
    • 175g Billington's Unrefined Golden Caster Sugar
    • 2 large Eggs
    • 175g Self Raising Flour
    • 2 tbsp Prosecco
  • For the filling and icing

    • 12 whole Strawberries
    • 150ml Prosecco
    • 375g Silver Spoon Icing Sugar
    • 150g Unsalted butter
    • 1 tsp Nielsen-Massey Vanilla Bean Paste
    • 2 tbsp Milk

Utensils

  • Whisk
  • Cupcake case

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