Welp, barely a week in and dry January has now turned to drenched January! After the events earlier this week, I thought, well how about dry February…Also, we get another weekend to just indulge, no judgment, guilt or bad feelings for well, eating (and drinking) your feelings, or both! Well, I got you covered in a twofer! My Prosecco Cupcakes with Strawberry Meringue! Have your bubbles and eat it too!
So, after the disgusting display on SO MANY levels this past week, my well intentions faded to the wayside. I typically whip up healthier meals all month long to share and stay away from the sugar. We all get a pass this weekend! I’ll share some healthy dishes too, but after just six days into the New Year, dry January and no sugar will have to wait! Don’t worry, they will be there for you next month so don’t beat yourself up over it!
These cupcakes are easy to make and even easier to eat! Like I said, a twofer. The cake is made with prosecco and you get to eat it (and drink the rest of the bottle)! The super velvety vanillaey cake is light and luxurious, yes luxurious! Then, not to overwhelm the flavor and texture of the cake, I just did a simple Swiss Meringue with strawberries! Like a strawberry marshmallow dream (because I know you all have dreamt of strawberry marshmallows). Just because, go ahead and treat yourself even more with some chocolate dipped strawberries, because, duh, strawberries and bubbles…
Because we fancy…ish!
Gotta love the signature meringue curl! And edible gold stars and dust!
Ditch the diets and the dry January this weekend and join me in drenched January! Cut yourself some slack, pop that bottle of bubbles (save a half a cup for the cupcakes), put your coziest sweats on and bake my Prosecco Cupcakes with Strawberry Meringue! Dry February is just around the corner waiting for you!
Happy Weekending & Ditching It!
Diane
- 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
- For the Cupcakes:
- Pre-heat oven to 350 degrees and line a 12-cupcake pan with liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes.
- Slowly add the sugar in while mixer is running. Beat until butter and sugar is light and fluffy, around 5 minutes.
- 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.
- 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.
- 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.
- Place in oven and bake for 16-18 minutes, rotating pan halfway through, until toothpick inserted comes out clean.
- Allow to cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.
- For the Strawberry Swiss Meringue:
- Separate whites from yolks in the bowl of a stand mixer. Reserve yolks for another use.
- Pour sugar in bowl with the egg whites and add the salt.
- Place bowl over, not touching, a pot with simmering water.
- 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.
- Then return bowl to stand mixer fitted with a whisk attachment.
- Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
- The bowl should be cool to the touch, this will take around 10 minutes.
- Grind the freeze dried strawberries in a spice grinder/coffee grinder of food processor. Set aside.
- Back to the mixer. When the egg whites are stiff and glossy, add the ground strawberries and mix until fully incorporated.
- Transfer meringue to a large pastry bag fitted with tip of choice (I used a large French star tip) and frost cooled cupcakes.
- Store in airtight container at room temp for up to 3 days.
- Enjoy!
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