In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Prosecco Cupcakes with Strawberry Buttercream Frosting

If you’re looking to add a bit of elegance and a burst of fruity flavor to your dessert repertoire, look no further than these delightful Prosecco Cupcakes with Strawberry Buttercream Frosting. This recipe combines the light, bubbly essence of Prosecco with the sweet and tangy notes of fresh strawberries, creating a cupcake that is both sophisticated and utterly delicious. Perfect for celebrations or a special treat, these cupcakes are sure to impress.

Ingredients

Prosecco Cupcakes

• 2 ¼ cups All Purpose Flour, measured correctly †
• 1 ½ tsp Baking Powder
• 1/2 tsp Table Salt
• 1 ½ cups Sugar, divided
• Zest of 1/2 Lemon
• 3 Large Eggs
• 1 tsp Vanilla Extract
• 3/4 cup Vegetable Oil
• 1/2 cup Full Fat Sour Cream
• 1/2 cup Prosecco
• Juice of ½ Lemon

Strawberry Buttercream

• 1 cup Fresh Strawberries, tops removed
• Zest of 1 Lemon
• 1 cup Unsalted Butter, at room temperature
• 6 cups Confectioners Sugar, sifted
• 1/2 tsp Vanilla Extract
• Pinch of Salt

Equipment

• Stand mixer

Instructions

Prosecco Cupcakes

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two cupcake pans by lining them with cupcake liners; this recipe will yield about 20 cupcakes.

2. Prepare Dry Ingredients: In a medium to large mixing bowl, whisk together the flour, baking powder, and salt.

3. Infuse Sugar with Lemon Zest: In a separate small bowl, combine ½ cup of the sugar with the lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and has taken on a yellow hue. Set aside.

4. Beat Eggs and Sugar: In a stand mixer fitted with the flat beater attachment, add the eggs, the remaining sugar, and the lemon-zest-infused sugar. Add the vanilla extract and beat on high for about 5 minutes until the mixture is thick, fluffy, and has tripled in volume.

5. Incorporate Oil: Slowly drizzle in the vegetable oil while the mixer is on. Once all the oil is added, continue beating for an additional minute.

6. Combine Dry and Wet Ingredients: On low speed, gradually add the dry mixture to the stand mixer, mixing until just combined. Add the sour cream, Prosecco, and lemon juice, and mix until the batter is smooth.

7. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for approximately 18 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

Strawberry Buttercream Frosting

1. Prepare Strawberry Puree: Puree the strawberries in a blender or food processor until smooth. Transfer the puree to a saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 20-25 minutes, stirring frequently to prevent sticking and burning. The puree should reduce by about half.

2. Strain and Cool: Use a fine mesh sieve to strain the puree, removing the seeds. Add the lemon zest to the strained puree and refrigerate until completely cool.

3. Beat Butter: In a stand mixer fitted with the whisk attachment, beat the butter on high until it doubles in volume and becomes light and fluffy.

4. Incorporate Sugar and Puree: Reduce the mixer speed to low and gradually add the confectioners sugar until fully incorporated. Then, add the cooled strawberry puree, vanilla extract, and a pinch of salt. Beat until well-combined and smooth.

Notes

† To measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Avoid packing the flour into the cup or scooping directly from the bag. Alternatively, weigh the flour using 120g (or 4oz) per cup.

Final Touch

Once your cupcakes are completely cooled, generously pipe or spread the strawberry buttercream frosting on each cupcake. For an added touch of elegance, garnish with a small slice of fresh strawberry or a sprinkle of lemon zest. Serve these delightful cupcakes at your next gathering, and enjoy the effervescent charm of Prosecco paired with the sweet allure of strawberry buttercream. Happy baking!

Prosecco Cupcakes with Strawberry Buttercream Frosting

These Prosecco Cupcakes with Strawberry Buttercream Frosting are a delightful treat, perfect for any celebration. The prosecco adds a unique twist to these fluffy cupcakes.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Cooling Time 25 minutes mins

Total Time 1 hour hr

Servings: 20 cupcakes

Course: Dessert

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Prosecco Cupcakes

• 275 g All Purpose Flour measured correctly †
• 1.5 tsp Baking Powder
• 0.5 tsp Table Salt
• 300 g Sugar divided
• 1 zest Zest of 1/2 Lemon
• 3 Large Eggs
• 1 tsp Vanilla
• 180 ml Vegetable Oil
• 120 ml Full Fat Sour Cream
• 120 ml Prosecco
• 1 juice Juice of 1/2 of a Lemon

Strawberry Buttercream

• 150 g Fresh Strawberries tops removed
• 1 zest Zest of 1 Lemon
• 227 g Unsalted Butter at room temperature
• 720 g Confectioners Sugar sifted
• 0.5 tsp Vanilla Extract
• 1 pinch Salt

Equipment

• Stand Mixer

Method

 

1. Preheat oven to 350°F, and prepare 2 cupcake pans by coating with liners (20 cupcakes total).
2. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
3. In a separate bowl, add ½ cup of sugar and lemon zest, then rub together the sugar and zest until the sugar is all colored yellow and very fragrant, set aside.
4. In a stand mixer fitted with the flat beater attachment, add eggs, sugar, lemon-zest-sugar, and vanilla extract. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume.
5. Slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
6. On low, add the dry mixture to the stand mixer, mixing until just combined.
7. Add in the sour cream, prosecco, and lemon juice, and mix only until the batter becomes smooth.
8. Add the batter to the cupcake pans (filling each about 2/3 full), then bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
9. Add strawberries to a blender or food processor and puree until smooth. Transfer pureed strawberries to a saucepan and place over medium-high heat. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring frequently to minimize sticking and burning. When done, the puree should be reduced by about half.
10. Using a fine mesh sieve, strain the puree to remove the seeds. Next, add in the lemon zest and then transfer to the fridge to cool completely.
11. Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
12. Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the cooled strawberry puree, vanilla, and salt. Beat until well-combined and fully incorporated.

Notes

To measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz). These cupcakes are perfect for parties, and you can substitute prosecco with sparkling water for a non-alcoholic version.