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Boozy prosecco cupcakes with prosecco soaked sponges, prosecco buttercream frosting, and more! The perfect cupcakes for any celebration!
Christmas has only just gone, it’s the new year, it’s January. Yep, in case you hadn’t realised… it’s not just any New Years, it’s the beginning of a new decade, and I’m not sure how I feel about it.
I still remember being at a party for the 1999-2000 new year, even though I was only 7 at the time, and how on earth has it been twenty entire years since then?! My mind can’t quite comprehend how quickly the time has gone and it’s actually insane!
I decided the perfect way to celebrate the new decade was with a recipe that everyone has been requesting for a very long time – prosecco cupcakes! It seems the ideal time to post it and it is delicious too.
I decided to go with cupcakes for this recipe, as it’s such an easy thing to bake for a crowd – you don’t need to separate and slice a cake, you can just hand out the cupcakes as you go!
I’ve made a champagne cheesecake before (which you can obviously use prosecco for instead), and a raspberry & Prosecco trifle – but never a real “bake”! I thought cupcakes would be cute – and I just love how they turned out!
I know I will get jokes about how the prosecco will never make it to the cupcakes, but when you’ve just had a New Years party and are now sick of the sight of it, you won’t have an issue putting it in some cupcakes! Honestly, I overbought, and had some left as expected… but wow.
What Prosecco you use doesn’t really matter – it’s not the sort of bake where you will really get a strong flavour of the type of prosecco, more just a general flavour – so don’t worry about using the most expensive on this.
You can swap it to a rose prosecco for example, but again, the flavour might not be so prominent to be able to tell which one it is. Also, you can easily swap for Champagne or any sparkling wine! Either way, it’s damn delicious!
The buttercream will be slightly slacker than usual, as you have put in liquid. YOU MUST USE REAL BUTTER. I can not stress this enough – you need to use UNSALTED BUTTER. Not any spread, of any kind. If you use a spread, or a dairy-free spread and so on… it might well be a sloppy mess. You have been warned!
Either way, I hope you all had a fantastic 2019, and have a wonderful 2020! x
- 150 g unsalted butter
- 150 g caster sugar
- 150 g self raising flour
- 3 medium eggs
- 2 tsp prosecco flavouring (optional - replace with 1/2tsp vanilla)
- 150 ml prosecco
- 150 g caster sugar
- 200 g unsalted butter
- 400 g icing sugar
- 4-5 tbsp prosecco drizzle (above)
- Prosecco soaked raspberries
- Prosecco truffles
For the Cupcakes
- Preheat your oven to 180C/160C Fan and get 12 cupcake cases ready!
- Beat together your butter and sugar until light and fluffy.
- Add in your flour, eggs and flavouring and beat again until smooth!
- Split evenly between the cupcake cases and bake for 17-20 minutes - I usually do 18 minutes!
- Whilst the cupcakes are baking, make your drizzle.
- Add your prosecco and sugar to a small pan, and heat on a low-medium heat and stir until the sugar has dissolved. (Reserve 4-5tbsp for later!)
- Once the cupcakes have baked, remove from the oven. Drizzle the drizzle over and leave to cool fully!
For the Decoration
- Beat your butter on it's own until lovely and supple. Room temperature butter is best - do NOT use any form of spread.
- Once beaten, add in the icing sugar and beat again until lovely!
- Slowly add in the prosecco drizzle, until you reach your desired buttercream! The more you add, the softer your buttercream will be, so I don't generally do more than 5tbsp!
- Pipe the buttercream onto your cupcakes - I used a 2D closed star piping tip!
- Decorate with whatever you fancy - I used some prosecco truffles, prosecco soaked raspberries, and some sprinkles!
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