Prosecco & Strawberry Cupcakes

Fluffy cupcakes drizzled with prosecco syrup and filled with strawberry jam, topped with prosecco buttercream and fresh strawberries. Perfect for celebrations!

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 533kcal

Author thebakingexplorer

Ingredients

For the sponge

175 g Baking spread or butter softened, unsalted
175 g Caster sugar
3 Eggs large
1 tsp Prosecco extract optional
175 g Self raising flour

For the prosecco syrup

100 g Caster sugar
125 ml Prosecco
1 tsp Prosecco extract optional

For the buttercream

200 g Butter softened, unsalted
400 g Icing sugar
4-5 tbsp Prosecco syrup

Decoration & Filling

200 g Strawberry Jam
6-12 Fresh strawberries cut in half if large, or whole if small
Sprinkles optional

Metric - US Customary

Instructions

Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric hand mixer or in a stand mixer with the paddle attachment, for 5 minutes until smooth and fluffy
Add the eggs and prosecco extract (if using), and mix them in well
Then gently whisk, or fold in, the self raising flour
Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
While the cupcakes are baking, make the syrup. Put the caster sugar and prosecco in a pan on a low heat, stir together until the sugar is dissolved
Bring to the boil and let boil for 3 minutes, then take off the heat and leave to cool completely
Use a cupcake corer or a knife to make a hole in the centre of each cake, drizzle each cupcake with about 1 tsp of the prosecco syrup, then fill the holes with the strawberry jam
To make the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar and prosecco syrup, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more prosecco syrup
Put into a piping bag fitted with your chosen nozzle and pipe it on top of each cupcake
Add the fresh strawberries and sprinkles on top to decorate
Store leftovers in an airtight container in a cool place and eat within 3 days

Video

Notes

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
I used a prosecco extract from Sainsburys. There is a brand called Foodie Flavours that also do a prosecco flavouring that's easy to get hold of online. But you can make this recipe without it.
You can swap the strawberries for raspberries, and the strawberry jam for raspberry jam if you prefer.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition