Prosecco & Strawberry Cupcakes

Servings 12


For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Prosecco extract

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 2 tsp Prosecco extract

Decoration & Filling

  • 12 Fresh strawberries
  • 200 g Strawberry Jam
  • Gold star sprinkles optional


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. To make the sponge, creamed together the butter and caster sugar using a wooden or silicone spoon until fully combined and fluffy

  3. Add the eggs and prosecco extract, and whisk everything together until smooth

  4. Whisk in the flour until fully mixed in

  5. Divide the mixture between the cupcake cases

  6. Baked them for 20 minutes, or until golden and a thin skewer inserted into the centre comes out clean. Let them cool fully

  7. Use a cupcake corer or a knife to make a hole in the centre of each cake, then fill the holes with the strawberry jam

  8. To make the buttercream, mix together the icing sugar, butter and prosecco extract until smooth. Put into a piping bag fitted with your chosen nozzle and pipe it on top of each cupcake

  9. Add the fresh strawberries and gold star sprinkles on top and you are ready to party!