Prosecco Cupcakes

Last year my sister had her 30th Birthday party and it was a "Cocktail & Canapes" theme. My Mum organised all the savoury canapes and asked me to do the sweet ones. They needed to be easy to pick up and not require a plate and so, sticking with the cocktail theme, I decided to do cocktail jelly shots and cocktail cupcakes - complete with "Shot Tops" which are little pipettes that you fill with a liquid of your choosing and stick them in the top of the cupcake. When eating you can infuse the cupcake with the liquid - or squirt it in your mouth as some did at the party!!! Anyway, after lots of research I settled on 3 flavours and one of them was a Rossini, which is Prosecco and strawberries. I used my vanilla sponge recipe and subbed the vanilla for prosecco and for the strawberry element I soaked some fresh strawberries in prosecco and popped them in the middle of my cupcakes as a little surprise. I topped them with vanilla buttercream, freeze dried strawberries, wafer butterflies and a prosecco shot. Makes 12. 

Ingredients

6oz Stork
6oz Caster Sugar
6oz Self Raising Flour
3 Eggs
150ml Prosecco plus 2 tbsp 
12 Whole Strawberries

For the icing...
450g Icing Sugar
200g Butter
1 tsp Vanilla
2 tbsp Milk

How To Make

1. Soak your strawberries in 150ml of prosecco. Preheat the oven to 160'c and line a 12 hole cupcake tray with cases. 

2. Cream together the butter and sugar. Then beat in the eggs, one at a time with a spoonful of flour. Fold in the flour and stir through the 2 tbsp of prosecco. 

3. Spoon into the cases and bake for 20-25 minutes until risen, golden and a skewer comes out clean. Leave to cool.

4. Once the cakes have cooled, cut a strawberry sized hole in the cakes (I used a cupcake corer). Pop a strawberry into each one.

5. For the icing, cream the butter until soft and then combine the rest of the ingredients. Pipe over the cupcakes and decorate as you wish.