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White Chocolate, Raspberry and Prosecco Cupcakes

By Meg21 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Decorating - 10 mins
  • Easy
  • Makes 12 Cupcakes
I love cupcakes and Prosecco so I created this recipe! This recipe makes 12 cupcakes.
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Ingredients

Cupcakes

  • 150g Self-Raising Flour
  • 150g Unsalted Butter/Stork
  • 150g Caster Sugar
  • 3 Medium Eggs
  • 150g White Chocolate
  • 2-3 tbsp Prosecco

Decorate

  • 150g Self-Raising Flour
  • 150g Unsalted Butter/Stork
  • 150g Caster Sugar
  • 3 Medium Eggs
  • 150g White Chocolate
  • 2-3 tbsp Prosecco
  • 200ml Double Cream
  • 1-2 Tbsp Icing Sugar
  • 1 Punnet of Raspberries
  • Prosecco
  • White Chocolate

Method

  • STEP 1
    First, you need to pre-heat your oven to 180c/160c Fan, and prepare 12 cupcake cases of your choice!
  • STEP 2
    Add your white chocolate and butter to a jug and melt in the microwave. (I do this in short bursts of 30 seconds and keep stirring so I don't burn the chocolate). When it has melted just place it to one side.
  • STEP 3
    Add the sugar and flour into a mixing bowl and combine. Add the eggs to a separate jug/bowl and whisk. Make a well in the middle of your dry ingredients and add the chocolate/butter mixture, the eggs and the prosecco. Mix until combined..
  • STEP 4
    Share the mixture between the cupcake cases; remember they only need to be half full! Bake for 15-20 minutes until golden. Whilst they are baking, place 12 raspberries into a glass and cover with prosecco; leave to soak. ONce cupcakes are baked, leave to cool.
  • STEP 5
    For the topping, in a mixing bowl whip up the double cream with the icing sugar until stiff peaks are formed. In a separate bowl, add the rest of the raspberries and cover with 2-3tbsp of prosecco and mash these together. Once mashed, add this to the whipped cream and stir in. (do not whisk as this may ruin the cream).
  • STEP 6
    Add the whipped cream mixture to your cupcakes when cool. I used a piping bag to decorate mine! Next, take the 12 Prosecco soaked raspberries and add one to each cupcake. I had a few cubes of white chocolate left so grated some of this on top, but you can pick your own sprinkles if you like!
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