I am clinging onto the last of the summer with these strawberry cupcakes. If you don't have Prosecco, you can use white wine.
Ingredients for 8:
112g margarine
112g white sugar
2 eggs
112g self-raising flour
Drizzle of Prosecco
Frosting:
190g icing sugar
60g butter
1 and half tablespoons Prosecco
Blob of red food colouring
8 strawberries soaked in 100ml Prosecco
This recipe makes 8 cakes using muffin cases.
Before you start, pre-heat the oven to 180 degrees/160 degrees fan/gas mark 4.
Soak the strawberries in 100ml of Prosecco in a small bowl. Leave them to one side for now.
Make the sponge by whisking the sugar and margarine together until the mixture is light and fluffy. Then add the eggs and the flour and whisk until everything is fully combined.
Spoon the mixture equally between 8 muffin cases and bake for 18 – 20 minutes.
Let the cakes cool on a wire rack while still in their paper cases.
Make the frosting when the cakes are cool. Whisk the softened butter and icing sugar with the Prosecco and a small blob of red food colouring. Keep whisking for 3 minutes until you get a lovely light, fluffy frosting.
Use a piping bag or a spoon to decorate the cakes with the frosting and place one of the soaked strawberries onto the top of each one.
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