Celebration Cupcakes

A light and fluffy cupcake spiked with prosecco in both the cake and the frosting, make these the ultimate treat for any special occasion. Raise a glass with friends and family and celebrate with these delicious cupcakes!

Course Dessert

Cuisine Australian

Prep Time 35

Cook Time 35

Total Time 1 10

Servings cupcakes

Calories 405kcal

Author Sally

Ingredients

1 ½ cups prosecco or any sparkling wine

For the cupcakes:

1 ½ cups plain flour
1 ½ teaspoons baking powder
½ cup (125 grams) dairy-free butter
1 cup white sugar
2 eggs room temperature
½ teaspoon vanilla
½ cup prosecco reduction

For the buttercream frosting:

½ cup (125 grams) dairy-free butter
3 cups icing mixture
2 tablespoons prosecco reduction
gold sprinkles optional

Instructions

In a small saucepan over medium-high heat add the prosecco and bring to a boil. Turn down to a simmer and let reduce by half for about 15 minutes, or until there is ¾ of a cup of liquid remaining. Set aside to cool completely.
Preheat oven to 180°C and line a 12 cup muffin pan with patty cases.
In a medium bowl, sift flour and baking powder, stirring a few times to combine.
In a large bowl, beat dairy-free butter and sugar with an electric mixer until creamy. Add in eggs, one at a time, and vanilla and continue to beat until light and creamy. Slowly add in sifted flour about ¼ cup at a time, alternating with the cooled prosecco reduction, until everything has been added and batter comes together.
Spoon mixture into the prepared pan ensuring they are ¾ full, and place in the oven for 18-20 minutes or until cakes are lightly golden on top and spring back when lightly touched. Set aside on a wire rack to cool completely.
Make the buttercream. Using a handheld mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy. Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in the additional prosecco reduction a little at a time until the mixture is smooth and creamy but still thick enough to stand up on its own.
Place buttercream into a piping bag with your favourite tip and pipe buttercream onto cooled cupcakes. Top with sprinkles and enjoy!

Notes

I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

Nutrition