Friday, December 07, 2018

Prosecco Infused Moist Vanilla Cupcakes

Celebrate any holiday with a little bubbly in your cupcakes!

Prosecco Infused Moist Vanilla Cupcakes #recipe #cupcakes #prosecco #dessert

I am so happy that I'm finally getting around to posting these amazing vanilla cupcakes. I had the idea last year to make wine-infused cupcakes for my mother-in-law's birthday. I didn't really find a recipe to make, so I went to one of my favorite dessert blogs to get a solid vanilla cupcake recipe. The cupcakes and frosting alone are fabulous. The frosting in particular is one of my all-time favorites. It's so creamy and just the right amount of sweetness (for me).

The wine part wasn't hard to figure out from there. My mother-in-law prefers dry wine and she likes white wine, so I bought some cutesy heart pipettes from Amazon and filled them up with this Cupcake Prosecco. Cupcake for the cupcakes :) They turned out so well and the prosecco was a perfect compliment to the cupcakes. I will definitely have to do these again.

Prosecco Infused Moist Vanilla Cupcakes #recipe #cupcakes #prosecco #dessert

What you need:
For the cupcakes:
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 Tbsp. vanilla extract
  • 2 large eggs
  • 1 cup water
For the frosting:
  • 1/2 cup salted butter, at room temperature
  • 1/2 cup shortening
  • 4 cups powdered sugar, divided
  • 1 1/2 tsp. vanilla extract
  • 2 to 3 Tbsp. milk, divided
  • Pipettes
  • Prosecco
  1. For the cupcakes: in a large stand mixer bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  2. In a medium bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
  3. Add wet ingredients to dry and beat until combined.
  4. Slowly add water to the batter on low speed and beat until well combined, scraping bowl as needed.
  5. Fill a cupcake pan with paper liners and then fill each liner halfway with batter.
  6. Bake in a preheated 350 degree oven for 15 to 17 minutes or until a toothpick comes out with a few crumbs, but no batter.
  7. Remove from oven and rest for 2 minutes in pan before moving to a wire rack to finish cooling.
  8. For the frosting: beat together butter and shortening in a stand mixer until smooth.
  9. Add 2 cups powdered sugar and mix on low, increasing speed, until smooth.
  10. Add vanilla and 1 Tbsp. milk and mix until smooth.
  11. Add remaining powdered sugar and mix until smooth.
  12. Add remaining milk as needed and mix until smooth.
  13. Pipe frosting on cupcakes.
  14. Before serving: place pipette neck into a glass of Prosecco and squeeze the bulb to fill. Place a filled pipette in each cupcake.
  15. Squeeze pipette before eating!
Recipe slightly adapted from Love, Life, and Sugar

I love unconventional cupcakes too and enjoyed these Twinkie Cupcakes, which are so great! Had it not been the dead of winter, I would have loved to make these Vanilla Cupcakes with Red Wine Berries from The Crumby Kitchen.


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