What happens when you combine one of my favourite drinks with a gluten free bake? My gluten free prosecco cupcakes of course! These are the perfect way to add a bit of sparkle to your party table. They’re sweet and deliciously boozy and would be great for a gluten free birthday or Christmas cake.
Want to get straight to it? Skip to the recipe.
Don’t be fooled either, these gluten free prosecco cupcakes are super easy to make. Just whip up a basic vanilla cupcake with added prosecco and bake. Then you create a prosecco frosting and decorate. As simple as that! And your guests will think you were up all night slaving over a hot stove.
The perfect gluten free cupcakes
So what makes these gluten free prosecco cupcakes so good? I mean, for starters, you have to open a bottle of fizz to make them. And there are leftovers…. need I say anymore!? So basically, in short, you crack open the bubbles, add some to the cake, and drink the rest while it bakes. Perfect. Just don’t forget to save a little for the frosting!
I also decorated these cupcakes with some little metallic sprinkles which came as part of this pack in Sainsbury’s. There are loads of gluten free sprinkles out there, but make sure you double check the ingredients as some are made with wheat starch. I’ve found generally these are more of the ‘sugar strand’ type sprinkles, but it’s always important to check before you buy!
A great festive option
These gluten free prosecco cupcakes are just made for a party, and they’d look fantastic as part of a Christmas, birthday or New Year’s Eve party spread. If you want some more gluten free party food inspiration then check out my recipe round-up here, as there’s plenty you could make alongside these!
I actually made these for the first time for my amazing bestie’s birthday and had been dying to make them again since. I feel like this time I’ve really nailed the recipe and I’m so excited for you guys to try it too! You could also use Cava or Champagne (fancy!) if you wanted – basically any bottle of fizz should work. And did you know wine and prosecco are gluten free? So there’s no need to worry about that!
Tips for making my gluten free prosecco cupcakes
To be honest, these gluten free cupcakes are so easy to make, it’s difficult to get them wrong! However, here are a few little pointers to remember when making these gluten free prosecco cupcakes…
- Dairy free? Not a problem at all! You can switch out the butter in this recipe for a vegan replacement – I prefer the Stork baking block as I find this gets the best results and is dairy free. You can also use this in the frosting. Apart from that the recipe is dairy free.
- Vegan? I haven’t experimented with egg replacers before so I wouldn’t want to give the wrong advice – however, you can easily search egg substitutes online, and I think either a flax egg or applesauce would probably work best, as it wouldn’t alter the flavour too much.
- Don’t open the oven! The golden rule of perfect cake baking is never open the oven too early – this could cause your cakes to sink. If they do sink, don’t worry. One easy way to get around this is to use a small knife to cut out the centre, and then fill with a little jam or some extra frosting. That way you can pretend it was exactly what you intended to happen!
- Don’t use cold butter in the frosting! The best butter icing is made with butter at room temperature. Make sure you get the butter out for at least an hour so it’s at room temperature when you come to beat it together. If you remove the butter from the fridge when you start making the cakes, it should be ready by the time the cakes have baked and cooled enough to decorate.
My gluten free prosecco cupcakes option
Ok, I realise you’re probably half way through the bottle already if you’ve made it this far! So without further ado, here is my gluten free prosecco cupcakes recipe…
For the cakes:
- 175 g caster sugar
- 175 g unsalted butter, (softened)
- 2 large eggs
- 175 g self-raising gluten free flour
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
- 100 ml prosecco
For the frosting:
- 300 g icing sugar
- 150 g unsalted butter, (room temperature)
- 75 ml prosecco
- Gold and silver sprinkles, (optional)
- Edible glitter, (optional)
- Preheat the oven to 180'C / Gas 6. Fill a 12-hole cupcake tray with 12 cake cases and set aside.
- Add the butter and sugar to a large mixing bowl and beat with an electric whisk until pale and creamy. Add the eggs and vanilla extract and beat again - don't worry if it curdles, the flour will fix this!
- Sift in the flour and xanthan gum and mix again until fully combined. Add the prosecco and beat for another 30 seconds to mix in. Spoon the mixture evenly between the cake cases and bake in the middle of a hot oven for 20-25 minutes. You want them to be golden and spring back when touched lightly.
- Remove the cakes from the oven and leave in the tin to cool for 5 minutes, before removing onto a baking rack to cool completely. Meanwhile, make the frosting.
- Add the room-temperature butter to a large mixing bowl and beat for 3-4 minutes until it becomes pale. Add the icing sugar and prosecco and continue to beat on slow-to-medium speed until smooth. Spoon into a piping bag fitted with a large star nozzle (tip, if the mixture is very soft then put in the fridge for 15-20 minutes until firm enough to pipe).
- Pipe the frosting onto the cupcakes in swirls, and then top with the sprinkles and edible glitter. Leave to firm for 10-15 minutes before eating.
Will keep for 3-4 days in an airtight container.
Nutrition Information:Yield: 12 Serving Size: 1 cupcake
Amount Per Serving: Calories: 426Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 89mgSodium: 16mgCarbohydrates: 51gFiber: 0gSugar: 39gProtein: 3g
Need some more gluten free baking inspiration?
p data-slot-rendered-dynamic=”true”>Want to have a go at some of the other gluten free dessert recipes on the blog? Give some of these other gluten free recipes a try! There are plenty to choose from – here are a couple to get you going:
- Festive gluten free Bailey’s cupcakes
- Gluten free chocolate yule log recipe
- Gluten free toffee and pecan meringue roulade recipe
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!