Strawberry and Vanilla Cupcakes with Prosecco Frosting

• Produce

  • 12 Strawberries, fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 200 g Caster sugar
  • 640 g Icing sugar
  • 200 g Self raising flour
  • 1 tsp Vanilla extract

• Dairy

  • 420 g Margarine unsalted butter

• Beer, Wine & Liquor

  • 5 tbsp Prosecco

Found on globescoffers.com

Description

Directions

• 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.