Strawberry and Vanilla Cupcakes with Prosecco Frosting
Ingredients
- 200 g caster sugar
- 200 g margarine / unsalted butter
- 4 eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 12 Fresh strawberries
Frosting
- 220 g margarine / unsalted butter
- 640 g icing sugar
- 5-6 tbsp prosecco
Instructions
- Heat the oven to 190°C / fan 170°C / gas 5. Butter a 12 hole muffin tin.
- Cream together the butter and sugar with electric whisk (I use a Kitchen Aid).
- Add the eggs and mix.
- Add the flour, baking powder, vanilla extract and continue to whisk together until everything is combined.
- Divide the mixture evenly into the muffin tins and bake for 15-20 minutes.
- Take out of the oven and transfer to a metal rack. While your cakes are cooling make your prosecco frosting.
- Cream the butter on its own for about 5 minutes on a medium speed.
- Sift the icing sugar into the creamed butter and then mix together on a slow speed. Gradually increase the speed until it forms a thick paste.
- Add the prosecco and whisk together for one minute. Set aside.
- Cut a hole out of the centre of each cake and place a fresh strawberry into it. Make sure they are already washed, the green stalks are taken off and the top is sliced off.
- Once each cake has a strawberry in the centre, put your frosting into the piping bag with the nozzle of your choice. Pipe each cake and sprinkle with the pink dust.
- Serve and enjoy! The cupcakes should last for 2-3 days.
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