I've called these dream cupcakes because that's what they are - a dream!
I am a big fan of prosecco. It's delicious. And it goes fantastically in cupcakes too. And, because Friday is National Prosecco Day, it's the best excuse to pop those corks and bathe your sorrows in it!
These prosecco cupcakes are paired with a dark chocolate ganache filling and a strawberry prosecco buttercream. The sweetness of the strawberries is truly delicious with the prosecco sponge.
I decorated mine with chocolate covered strawberries because I was feeling particularly boujee! However, if you do this, I recommend storing the cakes separately from the strawberries. Otherwise, the moisture from the strawberries will settle into the buttercream.
When you bake the sponge, it's important not to add the prosecco too quickly to the batter or it will go funny. I found that adding the flour and prosecco alternately worked very well.
Do you like prosecco? I actually prefer it to champagne because I find it's sweeter and not so tart.
It also reminds me of times I've been on holiday in Italy and been treated to a glass or two of prosecco - I long for the day I can travel again safety and enjoy prosecco in some Italian town!
For now, though, I'll have to make do with these prosecco cupcakes (not that I am complaining as these are lovely!!)
Let's get Caking It!
Recipe
180C (170C fan)
Yield: 12 cupcakes
Prep: 15 mins
Bake: 20 mins
Assemble: 10 mins
Ingredients
Sponge
100g unsalted butter
100g caster sugar
4 medium eggs
1/2 tsp vanilla extract
150g gluten free self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp xanthan gum
2 tbsp sour cream
100ml prosecco
Filling
80g dark chocolate
100ml double cream
Frosting
100g unsalted butter
250g icing sugar
50g chopped strawberries
50ml prosecco
Dark chocolate covered strawberries
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Method: Sponge
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition. Now add the vanilla extract.
In a separate bowl, mix together the flour, bicarbonate of soda, and xanthan gum with a fork.
Add 2 tbsp of the flour mixture and gently incorporate. Now add 25ml of the prosecco and incorporate. Add the flour and prosecco alternately until all of it is fully incorporated.
Spoon in the sour cream and fold until combined.
Spoon 2 tbsp of batter into each cupcake case and let sit for 20 minutes before placing in an oven for 20 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Method: Buttercream
This buttercream is based on my simple vanilla buttercream, but it's a dreamy strawberry and prosecco flavour.
While the sponges are cooling, move onto the strawberry and prosecco buttercream.
Chop the strawberries and add them to a jug or bowl with the prosecco and let sit for a couple minutes.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
With a fork, gently crush the strawberries until it is a thick liquid mixture. Add to the buttercream and mix until fully combined.
It is at this point that I usually do some taste testing to see if it's the right amount of prosecco and strawberry flavour (and it also serves as an excuse to eat the buttercream)!
Method: Ganache
Ganache is an easy and delicious filling for cupcakes but is often considered too difficult! Have no fear, it's a simple method with great results!
Chop the dark chocolate into small chunks and place in a glass bowl.
Pour the double cream into a glass jug and heat in the microwave in 30 second increments until bubbling and steaming.
Pour over the chocolate and let sit for 2 minutes.
Stir the mixture until the chocolate is fully incorporated.
If there are still chunks of chocolate left then place in the microwave in 5 second increments until fully smooth and glossy.
If the consistency is too thick, pour another 10ml of cream into the glass jug and heat in the microwave until bubbling and steaming, then pour into the ganache and mix until fully incorporated.
Assembly
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
Spoon a little ganache into each cupcake hole.
Pipe on a good layer of the strawberry prosecco buttercream.
Place chocolate covered strawberries on top.
Enjoy!