Go Back
+ servings
Prosecco & Strawberry Cupcakes
Print

Prosecco & Strawberry Cupcakes

Prosecco infused sponge and buttercream, filled with jam and topped with a strawberry
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12
Calories 528kcal
Author thebakingexplorer

Ingredients

For the sponge

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

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 2 tsp Prosecco extract
  • 1-2 tbsp Milk

Decoration & Filling

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

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases
  • To make the sponge, mix together the butter and caster sugar using a electric mixer until smooth and fluffy
  • Add the eggs and prosecco extract, and whisk together until smooth
  • Whisk in the self raising flour gently until fully mixed in
  • Divide the mixture between the cupcake cases
  • Baked them for 20-25 minutes, or until golden and a thin skewer inserted into the centre comes out clean. Let them cool fully on a cooling rack
  • 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
  • To make the buttercream, mix together the icing sugar, butter, milk and prosecco extract until smooth. Use an electric mixer for best results. You can add a little more milk if the buttercream is too stiff
  • Put into a piping bag fitted with your chosen nozzle and pipe it on top of each cupcake
  • Add the fresh strawberries and gold star sprinkles on top to decorate
  • Store leftovers in an airtight container in a cool place and eat within 3 days

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 got the 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.
  • 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

Calories: 528kcal | Carbohydrates: 71g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 223mg | Potassium: 69mg | Fiber: 1g | Sugar: 56g | Vitamin A: 842IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg