ALICE’S CHOCOLATE CUPCAKES WITH PROSECCO FROSTING

Glass and empty bottle with white flowers

Sometimes me and my youngest child, who is now 7 and still wants to do things together with me, do some baking. My oldest who now is happy to do things with me again doesn’t like cooking, the middle one is interested but in that phase in life when you can’t think of anything worse than doing something with any of your parents. Maybe this is for the best because if I have to cook and bake with all three of them I would probably go crazy and run away screaming. Anyway, one of the things Alice and I do is making muffins or cupcakes, never really understood the difference so I suppose it’s yet another example of different words for the same thing that you encounter in the English language, depending on if you go for Am. Eng. or Br. Eng. so if you live in the middle like I do the confusion is complete.

Chocolate Cupcakes With Prosecco Frosting

We have developed this really great chocolate cupcake recipe that we like and last time we made them, I added a more adult Prosecco frosting to about half of them. They are very soft and shouldn’t be baked too long, it is even better if you bake them too little.

Chocolate Cupcakes With Prosecco Frosting

ALICE’S CHOCOLATE CUPCAKES WITH PROSECCO FROSTING
approx. 18-20 pieces

cupcakes:
4 eggs
300 g/10,5 oz sugar
75 g/2,65 oz unsalted butter, melted
100 ml/ 0,42 cup fresh cream
200 g/ 7 oz flour
4-5 tblsp cocoa powder, it depends on the brand you use
1 generous tsp baking powder
1 pinch salt

frosting (I have to confess that I never make frosting with exact measures) :
200 ml Prosecco
confectioner’s sugar

– Whisk eggs and sugar white and fluffy in a bowl.
– Add butter and cream and stir well.
– Mix flour, cocoa powder, salt and baking powder and then sift it all into the bowl. Mix really well.
– Spoon the batter into cupcake/muffin forms and bake in a pre-heated oven (175°C/350°F) for 8-10 minutes. Not too long though to keep them nice and soft.
– Leave them to cool down.
– Make the frosting: cook the wine until reduced to half and then mix a little with the sugar to get the right consistency. I know that you probably know this, but in case there is someone out there who doesn’t: you need really very little liquids when you make a frosting so be very careful!
– Frost the cupcakes and eat.

Chocolate Cupcakes With Prosecco Frosting

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