These delightful cupcakes are hiding a little secret in their centres, a whole strawberry. Pair that with lashings of prosecco frosting and you’ve got yourself a party.
For the cupcakes:
- 175g (1 1/2 sticks) unsalted butter, softened
- 175g (3/4 cup) caster sugar
- 3 large eggs
- 175g (1 1/2 cups) self raising flour
- 1tsp baking powder
- 1tsp vanilla extract
- 3tbsp whole milk
- 12 strawberries
For the frosting:
- 125g (1/2 cup) unsalted butter, softened
- 300g (2 1/2 cups) icing sugar
- 100ml prosecco
- popping candy and straws to decorate
- Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside.
- In the the bowl of an electric mixer whip the butter and sugar together till light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition. Add half the flour and mix, add the milk followed by the rest of the flour and the baking powder. Mix till combined the mix in the vanilla extract.
- Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
- To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and 3/4 of the prosecco. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a touch more prosecco until you reach a nice piping consistency.
- One the cupcakes have cooled slightly brush the tops with the remaining prosecco then take a small knife and hollow out a cone in the center of each cupcake, pop a strawberry in each hole. Fill a piping bag, fitted with an open star nozzle, with the prosecco frosting and pipe a cute swirl on each cake. Sprinkle with the popping candy and pop a little straw in the top.
- Category: Cupcakes
- Cuisine: Baking
Keywords: Cupcakes, Prosecco, Strawberry, Baking, Cake