Ingredients
For the batter:
- 3 medium eggs
- 4oz caster sugar
- 4oz unsalted butter or margarine
- 6oz self raising flour
- 1tsp baking powder
- 1/2 cup Prosecco
For the icing:
- 1 box of raspberries
- 5oz unsalted butter
- 10oz icing sugar, plus more if needed
Directions
For the batter:
- Preheat your oven to 350 degrees F (320 if fan assisted).
- Cream together butter and caster sugar until it reaches a light, fluffy consistency.
- Add in your eggs, self raising flour and baking powder and continue to mix.
- Add in the Prosecco. At this point the mixture will get quite wet, so add a little bit more flour to balance it out. It doesn’t need too much!
- Split your mixture between the cake cases and cook for 20-25 mins.
- After your cakes have baked, leave them to cool while you make the icing.
For the icing:
- Add your raspberries to a food processor or blender until puréed. Put this into a bowl through a sieve to get rid of the seeds.
- Add the butter and icing sugar to the bowl with the raspberry purée and mix until you get a bright pink, stiff icing. If the mixture is too runny, add more icing sugar.
- Use a piping bag or knife to spread evenly onto the cakes. Make sure the cakes are completely cool before you do this.
Original recipe by: Lynnsay
(Grabbed from: https://pinotandparquet.com/2017/02/prosecco-and-raspberry-cupcakes/)