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Prosecco and Raspberry Cupcakes


For the batter:

  • 3 medium eggs
  • 4oz caster sugar
  • 4oz unsalted butter or margarine
  • 6oz self raising flour
  • 1tsp baking powder
  • 1/2 cup Prosecco

For the icing:

  • 1 box of raspberries
  • 5oz unsalted butter
  • 10oz icing sugar, plus more if needed


For the batter:

  1. Preheat your oven to 350 degrees F (320 if fan assisted).
  2. Cream together butter and caster sugar until it reaches a light, fluffy consistency.
  3. Add in your eggs, self raising flour and baking powder and continue to mix.
  4. Add in the Prosecco. At this point the mixture will get quite wet, so add a little bit more flour to balance it out. It doesn’t need too much!
  5. Split your mixture between the cake cases and cook for 20-25 mins.
  6. After your cakes have baked, leave them to cool while you make the icing.

For the icing:

  1. Add your raspberries to a food processor or blender until puréed. Put this into  a bowl through a sieve to get rid of the seeds.
  2. Add the butter and icing sugar to the bowl with the raspberry purée and mix until you get a bright pink, stiff icing. If the mixture is too runny, add more icing sugar.
  3. Use a piping bag or knife to spread evenly onto the cakes. Make sure the cakes are completely cool before you do this.

Original recipe by: Lynnsay

(Grabbed from: