Normally you would cheers to the start of the weekend, but as today is National Prosecco Day, I’ve got that raise a glass and cheers kinda feeling…ok, so there is only a few hours left (and perhaps it’s a bit late for a drink) but once you’ve opened the bottle, there will undoubtedly be the remainder to finish off tomorrow evening.
Anyway, when I found out what today was, I decided to bake some prosecco themed treats and so I thought I’d share the recipe with you along with the cocktail recipe for the drink I also made.
Let’s start with the cupcakes. Combining prosecco and strawberries (a winning combination), these alcohol infused cupcakes are perfect for a homemade afternoon tea or a girly pamper party. If you would like to give these cupcakes a try, the recipe is at the end of this post.
The second recipe is for a homemade cocktail that I’ve decided to name Orchard Fizz. After buying a bottle of elderflower vodka at the Gloucester Quays food festival and having a suggested recipe, it was time to give cocktail making a go. To make this drink, just mix half a glass of whatever prosecco you like, 15ml of elderflower vodka, half a glass of apple & pear juice and garnish with fresh mint – perfect!
Now the last prosecco related idea I have for you is actually to do with interiors. Yes you heard me right. If your empty prosecco bottle is quite fancy, don’t throw it away, wash it out and pop some fresh flowers in them – just be careful to get flowers with a thin stalk so that they fit.
Happy Baking and cheers to National Prosecco Day!
Strawberry & Prosecco Cupcakes, Makes 12
For the cupcakes:
160g unsalted butter
160g caster sugar
170g plain flour
2½ teaspoons of baking powder
3 tablespoons of prosecco
For the filling:
4 tablespoons of prosecco
8 tablespoons of strawberry jam
For the icing:
125g unsalted butter
275g icing sugar
4 tablespoons of prosecco
Preheat your oven to 180°C and line a 12 hole cupcake tray with your chosen cases
Using an electric whisk, cream together the butter and sugar until light and fluffy
In a separate bowl, whisk the eggs and prosecco
Sift the flour and baking powder on top of the butter and sugar mixture
Add the egg and prosecco and mix until combined
Divide the mixture between the cases and bake in the oven for 18 minutes until golden brown
Remove from the oven and leave to cool on a wire rack
To make the filling, mix the jam and prosecco in a bowl
Then with a knife, cut out the middle of your cupcake, fill the hole with the prosecco jam mixture and fill in the hole with the cake middle you just cut (this may need to be trimmed in order to fit in again nicely)
For the buttercream icing, whisk the butter and icing sugar together until pale and fluffy
Then add the prosecco and whisk until combined
Using a piping nozzle of your choice and a piping bag, pipe a design onto each of your cupcakes
Top each one with half a strawberry or a whole one if it’s quite small