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Ingredients for 20 cupcakes 
2 cups flour 
1⁄2 teaspoon salt 
2 teaspoons baking powder 
1⁄2 cup butter, softened 
3⁄4 cup sugar 
1 cup milk 
1 teaspoon vanilla 
1 cup Prosecco Nature 

Preheat oven to 375f or 150°C; line muffin cups with papers. In a bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time and mix. Whisk together flour (mixed with baking powder and salt), alternating with milk beat well; stir in vanilla and Prosecco Nature. Divide evenly among cups and bake for 18-20 minutes.

For the frosting:  
1 cup Prosecco Nature 
1 cup of butter softened 
2 cups confectioners' sugar  
Pastel dragées 

Make the frosting: Place 1 cup of Prosecco Nature in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. In a bowl cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoon Prosecco Nature and mix well. Frost the cupcakes and decorate with pastel dragées.