Tuesday, 11 March 2014

Prosecco & White Chocolate Cupcakes.

I woke up one Sunday morning and decided I'd love to try alcohol in a cupcake. After a few minute flicking through Pinterest I came upon the idea of Champagne, I've taken that idea and used Prosecco as a cheaper alternative.

I think I should give out a warning that these are very strong and definitely not for those under 18.

What You'll Need For 12 Cupcakes

 For the cake:
130g plain flour
140g caster sugar
1 1/2 tsp baking powder
40g softened salted butter
1 egg
100ml whole milk
40ml Prosecco 
10ml vanilla extract
50g white chocolate

For the Icing: 
300g icing sugar 
80g salted butter 
20ml whole milk 
60ml Prosecco 
50g white chocolate

How to make the cakes:
  1. Pre-heat the oven to Gas Mark 3 or 170'c and line a muffin tray with cupcake wrappers.
  2. Cream the butter and sugar together with an electric whisk.
  3. Slowly add in the flour, baking powder, in a jug measure out the milk and Prosecco and then add the egg, whisking well until combined.
  4. Add this mixture into the the butter and whisk until you get a smooth batter.
  5. Melt the White Chocolate over a double boiler, allow to cool slightly and mix into the rest of the ingredients.
  6. Separate into the cupcake cases, bake for about 20 minutes, or until they bounce back up after touch.
  7. Cool for 10 minutes in the tray, then transfer to a wire rack to fully cool. 
To make the Icing:
  1. Beat the butter until pale, then add in the icing sugar (cover the bowl with a clean cloth to stop a cloud of sugar) alternatively with the milk and prosecco.
  2. Pour in the remaining chocolate and continue to whisk for about 5 minutes, til light and fluffy.
  3. Cover the cupcakes with the icing, and enjoy! 



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