Here’s a fun one for a celebration or summer party. And with the winter still here, I can’t think of a better way to dream of the warm summer months than with a gorgeous strawberry cake with prosecco frosting! Cupcake company Sprinkles have perfected this strawberry cupcake recipe, so who am I to start fiddling with it?! And the frosting is just a little treat and the perfect finishing touch.
Strawberry cupcakes with prosecco frosting
200g baking spread or butter
200g caster sugar
100g strawberries (I use frozen, they’re fabulous!)
200g plain flour
1 tsp baking powder
1 tsp vanilla
2 egg whites
125g unsalted butter (room temperature), cubed
300g icing sugar
- Preheat your oven to 180°C/160°C fan/Gas Mark 4.
- Pop 12 cupcake cases into a cupcake or muffin pan, use paper, or silicone are fun if you’ve got rainbow or red strawberry colours!
- Beat together the butter and sugar until light, either in a stand mixer or with a hand mixer at medium-high speed, for about 3 minutes.
- Reduce the speed to medium-low and add the egg and then the whites, one at a time, and continue to beat for a another minute or two.
- Mix together the flour, baking powder and salt in a small bowl or the pan of your scales.
- Blitz the strawberries until they’re smooth, then pop them into a bowl and stir in the milk and vanilla.
- Add half the flour mix to your batter and mix so it’s just combined.
- Pour in the strawberry mix, stir, then add the rest of the flour mix and combine until it’s just blended together.
- Using that trusty ice cream scoop, divide the mixture between your 12 cake cases and pop in the oven for 20-25 minutes, until a toothpick or skewer comes out clean and the tops are dry.
- Remove from the oven and let cool in the tray for 5 minutes before transferring onto a cooling rack
- Beat the butter until it’s pale and soft, for a good few minutes.
- Add your icing sugar and continue to beat.
- Add the prossecco carefully, bit by bit, you won’t need all of it or you’ll have a really runny frosting, just so it’s a pipe-able consistency.
- Brush the tops of the cooled cakes with the remaining prosecco.
- Pop the frosting into a piping bag and pipe it into swirls on top.
- Accessorise your cakes with any sprinkles you like!