Cook Time: 12 - 15 Minutes
What you need
- 175g/6oz Odlums self raising flour
- 250ml Prosecco
- 175g/6oz Unsalted butter
- 175g/6oz Caster sugar
- 2 Eggs
- 1 Tsp Goodall’s Vanilla Essence
- 2 Tbsp Concentrated prosecco
Topping
- 12 Strawberries
- 375g/13o Icing sugar
- 150g/5oz Room temperature unsalted butter
- 1 Tsp Goodall’s Vanilla Essence
- 2 Tbsp Concentrated Prosecco
Filling (Optional)
- 4 Tbsp Strawberry or Berry Jam
- 3 Tbsp Concentrate Prosecco
- 1 Tbsp Sugar
Recipe Steps
- Concentrated Prosecco: Pour the prosecco into a heavy bottomed saucepan and simmer until reduced by half. (This becomes the concentrated Prosecco)
- Cupcakes: Preheat the oven to 170’C/350F/Gasmark 3.5. Cream the butter and sugar until light and creamy, beat the eggs, add a little at a time to the butter mixture alternating with the flour, stir in the vanilla essence and the concentrated prosecco.
- Divide between 12 cupcake cases and bake for 12-15 minutes until golden brown.
- Filling: Add all ingredients to a saucepan and boil together for 5 minutes, take off the heat and allow to cool, totally
- Topping : Beat the icing sugar with the room temperature butter until light and creamy stir in the vanilla essence and concentrated prosecco.
- When the cupcakes are cool, scoop out the top and put a scoop of prosecco jam filling in the middle. Pipe the topping over the top and insert a strawberry for decoration on the top.
- Serve with a glass of prosecco.
