This recipe is perfect for New Year’s Eve celebration especially when marking the end of 2020! There is Prosecco in every part of this dessert so it’s a win in my book! The alcohol added a nice fluff to the cupcake and taste to the jam compote and buttercream! I can’t wait for my family to try this tonight and I can’t wait to eat more, I may have snuck a couple purely for tasting reasons! If you want to make this yummy boozy dessert follow the directions below!!
Cupcake Ingredients
3/4 all purpose gluten free flour
1/3 cup of monkfruit sugar
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
Pinch of salt
2 tablespoons monkfruit brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
2 tablespoons vegetable oil
1/2 cup cooled coffee (I used 1/4 cup cold brew mixed with 1/4 water)
3/4 cup Prosecco
Strawberry Jam Compote
3/4 cup sugar free strawberry jam
1/2 cup Prosecco
Chocolate Prosecco Buttercream Frosting
1/2 cup Prosecco
1 stick unsalted butter softened (I used a non dairy option)
1 1/2 cup monkfruit powdered sugar
2 tablespoons unsweetened cocoa
—— Instructions——
Preheat the oven to 350 degrees Fahrenheit and line a mini cupcake sheet with cupcake liners.
In a small bowl, sift together the flour, monkfruit sugar, unsweetened cocoa, baking soda, and salt. Mix until fully incorporated.
In a medium bowl, mix together the monkfruit brown sugar, vanilla extract, apple cider vinegar, vegetable oil, cooled coffee, and Prosecco. Mix until blended.
Next, slowly add the dry ingredients to the wet ingredients and mix.
Divide the batter into the cupcake liners evenly.
Place into oven and bake for 12-14 minutes or until a toothpick comes out clean.
Let cakes cool completely.
While they are cooling grab a small size pot and add the Prosecco and strawberry jam.
Mix until the two are combined and let simmer for about 10 minutes or until the mixture thickens. Stir occasionally.
Once the compote thickens pour into a bowl and let cool for 10 minutes.
After it has cooled you can now start injecting your cupcakes with the jam compote if you have a flavor injector but if you don’t this is what you can do!
If you don’t have a flavor injector grab a small spoon and carve out a small hole in every cupcake, save the part you carved out. Fill the hole with the jam compote and put the cupcake part you carved out on top of it. We are going to frost the top so no one will see the crumbs from the carving!
To make the frosting combine the powdered sugar, softened butter, unsweetened cocoa powder, and Prosecco in a medium bowl and mix with a hand mixer for about 2-4 minutes. The key with buttercream is that it gets lighter as air is beat into it which is how you can tell when it’s done.
Now assemble! You can frost/ decorate the cupcakes anyway that you would like. I did a simple swirl frosting with some New Years-esque sprinkles!
I hope you enjoyed making this or even just reading about it! Happy new year and I hope 2021 brings a lot more happiness, health, and safety to everyone!
Make sure to tag @hanshomemadeeats if you make this and follow @hanshomemadeeats on Instagram and like Han’s Homemade Eats on Facebook!
Happy cooking -Han 🖤🤍🖤
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