Prosecco Cupcakes with Blackberry Compote
Prosecco Cupcakes with Blackberry Compote will wow your taste buds! Prosecco makes this delectable cupcake sophisticated enough for any dinner party.
Yield : 24 Servings
Prep Time : 10 mins
Cook Time : 18 mins
Total Time : 28 mins
Ingredients
For the cupcakes:
- 1 cup butter (2 sticks), softened
- 1 3/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cup all purpose flour
- 1/4 cup corn starch
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup Prosecco
For the Blackberry Compote:
- 1 cup blackberry pie filling (found in a can on the baking aisle)
- 1 tsp lemon juice
- 4 oz cream cheese, softened
- 1/4 cup confectioners sugar
For the frosting :
- 1/2 cup butter (1 stick)
- 5 cups confectioners sugar, divided
- 1 tsp vanilla
- 4 TBSP Prosecco
Instructions
For the cupcakes:
- Preheat oven to 350 degrees. Line 24 cupcake slot tins with cupcake liners.
- In a large mixer (or using a hand held mixer), cream butter and sugar together. once light and fluffy, add in vanilla.
- Add eggs one at a time, mixing well.
- In a smaller mixing bowl, sift together the flour, cornstarch, baking soda and salt, using a whisk.
- Add 1/3 of the flour mixture to the batter, and mix well.
- add 1/2 of the prosecco to that mixture, and incorporate well. Add in another 1/3 of the flour mixture. Then add the other half of Prosecco. Finally, add in the last part of the flour mixture. When alternating dry ingredients with wet ingredients for a cake, you should always end with the dry ingredients.
- Using a large scoop, evenly divide the batter among the cupcake tins.
- Bake in the pre-heated oven for around 18 minutes. Since oven times vary, be sure to keep an eye on them. They will become slightly tan on top, and a toothpick inserted in the middle should come out clean.
- Allow cupcakes to cool on a wire rack before inserting the compote or frosting.
For the Blackberry Compote:
- With a mixer, combine the blackberry pie filling with the lemon, and cream cheese.
- once fully mixed, add in the confectioners sugar. Mix well, and scoop or pipe into cupcakes that have had a portion of their centers removed.
For the frosting:
- In a large mixer (or with a hand held mixer), cream the butter until light and fluffy.
- Add in 2 cups of the confectioners sugar. once mixed, add in the vanilla and half (2 TBSP) of the Prosecco. Continue to mix.
- Next, add in 2 more cups of the confectioners sugar. once mixed add in the the rest of the Prosecco.
- Finally, add in the last cup of sugar, 1/4 of a cup at a time. Do this until you get the consistancy you desire. Since I wanted to pipe mine, I needed a whole cup.
- Pipe the frosting onto the cupcakes. If you are using an oversized piping tip (like the Russian tips I used), you will need to double the icing recipe since they require so much.
Nutrition
Calories: 377kcal | Carbohydrates: 61g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 242mg | Potassium: 50mg | Sugar: 47g | Vitamin A: 8.8% | Vitamin C: 1.6% | Calcium: 1.6% | Iron: 4.3%
Recipe adapted From : @Prosecco Cupcakes with Blackberry Compote
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