Prosecco Cupcakes with Strawberry Swiss Meringue!
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • For The Cupcakes:
  • 1⅔ cups A.P. flower
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup prosecco room temp
  • ¼ cup heavy whipping cream room temp
  • 3 egg whites room temp
  • 1 egg yolk room temp
  • 2 tsp. vanilla extract
  • 1 cup sugar
  • 1 stick unsalted butter – room temp
  • For the Strawberry Meringue:
  • 5 egg whites
  • 1½ cups of granulated sugar
  • ½ tsp. of salt
  • 1oz package of freeze dried strawberries
Instructions
  1. For the Cupcakes:
  2. Pre-heat oven to 350 degrees and line a 12-cupcake pan with liners. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes.
  4. Slowly add the sugar in while mixer is running. Beat until butter and sugar is light and fluffy, around 5 minutes.
  5. Next add the egg whites in 3 separate additions, beating after each addition. Then add the yolk and beat to combine. Add the vanilla extract.
  6. With mixer running on low, slowly add ⅓ of the dry ingredients. Turn to medium and beat until just combined. Next add the heavy cream and just mix to combine. Add another third of the dry and just beat into incorporate. Now add the prosecco and mix. Last add the remaining dry ingredients and mix until no flour bits remain. Don’t over mix.
  7. Using a large ice cream scoop or about a third of a cup, add the batter into the liners to about ¾ full. Gently smooth the tops off with off-set spatula or knife.
  8. Place in oven and bake for 16-18 minutes, rotating pan halfway through, until toothpick inserted comes out clean.
  9. Allow to cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.
  10. For the Strawberry Swiss Meringue:
  11. Separate whites from yolks in the bowl of a stand mixer. Reserve yolks for another use.
  12. Pour sugar in bowl with the egg whites and add the salt.
  13. Place bowl over, not touching, a pot with simmering water.
  14. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  15. Then return bowl to stand mixer fitted with a whisk attachment.
  16. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  17. The bowl should be cool to the touch, this will take around 10 minutes.
  18. Grind the freeze dried strawberries in a spice grinder/coffee grinder of food processor. Set aside.
  19. Back to the mixer. When the egg whites are stiff and glossy, add the ground strawberries and mix until fully incorporated.
  20. Transfer meringue to a large pastry bag fitted with tip of choice (I used a large French star tip) and frost cooled cupcakes.
  21. Store in airtight container at room temp for up to 3 days.
  22. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2021/01/09/prosecco-cupcakes-with-strawberry-swiss-meringue-so-much-for-dry-jan/