- 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!
