Yippee – it’s finally starting to feel like summer here in England, and I can’t think of a better time for baking these cupcakes.
Something they all have in common is that they are all made with fresh ‘real’ ingredients and these cupcakes are perfect for those lovely summer days where you just want to sit back, relax, and enjoy a piece of cake.
Just when I thought I couldn’t get more excited about baking than I already am, the thought of actually adding Prosecco to a cake was literally the best thing ever! The Prosecco buttercream offers something a little more exciting and the orange zesty tang of the cupcake produces a delicious well-balanced combination with the sweet raspberries.
They are quite simply, to-die-for. No exaggeration!
One last thing before I get to the recipe sharing part… cakes with fruit in tend to shrink down after they cool…have you ever noticed that? So I turned up the oven a notch and baked them hotter and for a shorter period of time. This seemed to help them keep their shape and stopped the shrinkage! Depending on how your oven cooks you may want to try doing the same.
For the Cupcakes
- 150 g caster sugar
- 150 g butter
- 2 large Eggs
- 1 large orange
- 1/2 tsp vanilla extract or bean paste
- 1 tbsp buttermilk a dash of milk would work fine too
- 180 g self raising flour
- 100 g raspberries plus another 12 for decoration
For the buttercream
- 250 g butter
- 550 g icing sugar
- 8 tbsp prosecco
For the cupcakes:
1. Preheat oven to 170°C fan and line your tray with your choice of cupcake cases.
2. Beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each. Then add the vanilla and buttermilk & mix.
4. Juice the orange and add to the mixture being careful not to get any pips in, mix briefly. (If you’d like a stronger orange taste then I’d suggest using an extract).
5. Add your sieved flour and mix slowly until just combined.
6. Using an ice-cream scoop for consistency add one scoop to each cupcake case. (If you use a spoon they should be around two-thirds full)
7. Poke a raspberry in each cupcake, or two if you prefer! (Make sure it’s not floating on top, but also that it doesn’t go right to the bottom)
Mason Cash bowls available here
8. Bake for 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
9. Remove cupcakes from your tray and allow to cool on a wire rack.
To make your buttercream:
1. Beat your butter on its own until completely smooth and a little paler than normal.
2. Add half of your icing sugar and mix well. Repeat this until all of the icing sugar has been added. (I use a little more icing sugar than normal in the recipe to avoid it being too runny. If you find it too sweet replace half of your butter with salted butter)
3. Add one table-spoon of Prosecco to your buttercream at a time. I stopped at 8 as this tasted just right for me, but having a little taste as you go (any excuse) 😉
4. Pipe on to your cupcakes, or using the back of spoon swirl it on…that’s what I’ve done here.
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On a completely separate note all the photos in this post were taken on a iPhone 7 plus phone which was sent to me from the Three network to review and have a little play. I never thought I’d get along with such a big phone but I am totally in love with it! My Canon is feeling seriously left out lately! The focus, the light, and the portrait mode – amazing. For anyone keen on taking good photos, especially if you have a busy life and it’s sometimes difficult to set up your big camera – this phone is the answer!