One year ago today, I became a Mrs. And at our wedding we had the same kind of cupcakes that Mr. M. used when he proposed to me. It seems only fitting to make cupcakes to celebrate our one year wedding anniversary, right? But they had to be extra-special.... so bring on the bubbly!
Prosecco is basically Italy's answer to champagne. It's slightly sweet with that beautiful champagne-y tang, and of course, the signature bubbles. The cake recipe I found at Sprinkle Bakes, and to switch things up a bit I filled them with a simple chocolate ganache (1 pt cream to 2 pt chocolate. Melt chocolate, simmer cream, combine. Cool. Done!) Since our wedding was accented with deep purple and lavender I used food coloring gels to tint the frosting a lovely, romantic lavender.
Note: make sure you allow the Prosecco plenty of time to come to room temperature, especially for the frosting.
Forgive the short blog post, but I'm ready to go celebrate with my handsome hubby over some Prosecco and cupcakes... cheers! :)
Prosecco Cupcakesfrom Sprinkle Bakes
(Makes one dozen cupcakes)
1/2 c unsalted butter, at room temperature
1 c granulated sugar
1 tsp vanilla
1 3/4 c AP flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 c sour cream
1/2 c Prosecco or champagne
Prosecco Buttercream Frosting1 c Prosecco
2 tbsp reduced Prosecco (instructions below)
2 sticks unsalted butter, room temp
Powdered sugar, sifted
For the cupcakes...
Preheat oven to 350 degrees. Line a muffin tin with baking cups.
In the bowl of your stand mixer, beat butter until light and fluffy. Add in sugar and mix well. Add eggs, one at a time, and beat well after each addition. Mix in vanilla.
In a separate bowl, whisk flour, baking soda, baking powder and salt. Set aside. In a small bowl, combine sour cream and Prosecco. Set aside.
Beginning and ending with the flour mixture, alternately add it and the sour cream/Prosecco mixtures to the butter, sugar and egg mixture. Batter will be somewhat thick. Fill cupcake liners with just under 1/4 c of batter. Bake for 17-22 minutes, until cake tester or toothpick comes out clean. Allow to cool completely. To fill with ganache, fill a pastry bag fitted with Wilton tip 230. Carefully insert the tip into the top of the cupcake and gently squeeze until ganache is just barely oozing out the top of the cake.
For the reduced Prosecco...
Pour one cup Prosecco into a small saucepan and bring to a simmer over medium heat. Allow to simmer approx 20 minutes, until reduced to 2 tbsp. Set aside to cool.
For the frosting...
Cream butter until light and fluffy. Add in sifted powdered sugar, 1/2 c at a time, until a stiff frosting forms (stiffer than your desired consistency). Add in one cup of Prosecco and the 2 tbsp reduced Prosecco and carefully mix until thoroughly incorporated. If frosting is too thin, add in more sifted powdered sugar. Too thick, add in more Prosecco one tbsp at a time. Use gel food coloring to add color, if desired. Top with sparkling sugar or any other decor you like. Enjoy!!