Prosecco Peppermint Raspberry Cupcakes

Technically, today’s recipe is not within my blog rules. It is not a recipe I owned/knew already but one I made up myself today.
The inspiration came from a peppermint raspberry yoghurt I bought a couple of days ago.

20120322-223828.jpg
I had some leftover prosecco in the fridge that I infused with a bag of peppermint tea.

20120322-223926.jpg
For the cupcake dough whip 125g sugar and 80g butter until smooth. Add 2 eggs. Then add about 2dl liquids. I added 1dl of the yoghurt and 1 dl of the peppermint prosecco.
In a separate bowl mix together 250g flour, 1/2 packet of baking powder, a pinch of bicarbonate of soda and a pinch of salt. Add the liquid mix and fill into a cupcake tin. Put 3 fresh raspberries into each cupcake.

20120322-224400.jpg

20120322-224418.jpg
Bake in the oven at 180 degrees Celsius for about 15-20 minutes.

20120322-224533.jpg
For the frosting, thinly cut some peppermint leaves. Mix lemon juice and icing sugar and add the peppermint.

20120322-224704.jpg
Frost and garnish the cupcakes with the icing, a peppermint leave and 2 raspberries.

20120322-224818.jpg
Heavenly!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: