Prosecco Cupcakes With Blackberry Compote
Prosecco Cupcakes with Blackberry Compote will wow your taste buds! Move over Champagne, Prosecco sparkling wine makes this delectable cupcake recipe sophisticated enough for any dinner party not just on New Year’s Eve! This delicious and elegant dessert features a vanilla prosecco cupcake topped with prosecco cream frosting and sure to become one of your favorite cupcake recipes!
How in the world did I come up with Prosecco cupcakes with blackberry compote? Maybe it’s because my kiddos start school in the fall, and I associate that with cupcakes. For whatever reason, fall screams cupcakes to me. Last year I shared my maple snickerdoodle cupcakes and they are making the rounds again this year as a fall favorite.
With my kiddos back in school, I’m ready to celebrate! That makes me think I need a bottle of Prosecco to celebrate. Making it safely through Hurricane Harvey has me wanting to raise a glass. Either way, I skipped the mimosas this year and made Prosecco cupcakes with blackberry compote.
It turns out they are delicious. They are soft and delicate, yet firm with a nice subtle taste of Prosecco. The taste is there, but it won’t overwhelm you. I made life easy with a blackberry pie filling mixed with cream cheese for the inside. It’s that nod to British cakes that feature that fruit filling.
Granted, these aren’t the cupcakes you’ll be making for your school bake sale. These are the cupcakes you’ll be making when you have friends over for that back to school brunch or the late night whine fest with wine, or the fall tailgate parties.
Ingredients
For the cupcakes:
For the Blackberry Compote:
For the frosting :
Instructions
For the cupcakes:
for full recipes please see : www.majhofftakesawife.com
How in the world did I come up with Prosecco cupcakes with blackberry compote? Maybe it’s because my kiddos start school in the fall, and I associate that with cupcakes. For whatever reason, fall screams cupcakes to me. Last year I shared my maple snickerdoodle cupcakes and they are making the rounds again this year as a fall favorite.
With my kiddos back in school, I’m ready to celebrate! That makes me think I need a bottle of Prosecco to celebrate. Making it safely through Hurricane Harvey has me wanting to raise a glass. Either way, I skipped the mimosas this year and made Prosecco cupcakes with blackberry compote.
It turns out they are delicious. They are soft and delicate, yet firm with a nice subtle taste of Prosecco. The taste is there, but it won’t overwhelm you. I made life easy with a blackberry pie filling mixed with cream cheese for the inside. It’s that nod to British cakes that feature that fruit filling.
Granted, these aren’t the cupcakes you’ll be making for your school bake sale. These are the cupcakes you’ll be making when you have friends over for that back to school brunch or the late night whine fest with wine, or the fall tailgate parties.
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.
- ......................................
for full recipes please see : www.majhofftakesawife.com