Prosecco Cupcakes With Zabaione and Sugared Strawberries

These prosecco cupcakes are tender, moist and boozy. Every part of this recipe uses the sweet flavor of prosecco. They will be the perfect addition to your holiday gathering or New Year’s brunch. Keep in mind that this dessert is potent, so indulge at your own risk.

Why Sam, Why?

That’s word for word what my fiance asked when I told him I was bringing prosecco cupcakes with prosecco zabaglione and prosecco infused strawberries to Thanksgiving at his parents’ house. For some context, I don’t drink alcohol. In the last four years I’ve had nothing more than a literal taste of his beer on occasion.

For the record, I’m not sober, I just don’t care for drinking anymore. So, you can imagine his surprise when I accidentally got cake wasted.

Just kidding… but I did get really tipsy taste testing these!

They are delicately sweet and creamy, and very very boozy. For a family friendly or sober version, I’m going to try making the cupcakes again using sparkling grape juice instead of wine to see how it turns out. I wouldn’t recommend substituting anything in the zabaglione, but if you prefer a sober friendly version, creme anglaise would be a great match.

I love the flavor of the zabaione with these cupcakes, but if you’re not up for the work it takes to make it, cream chantilly, or whipped cream is always delicious with strawberries.

To Make The Prosecco Cupcakes

Quick and Easy

Box cake takes a lot of the work out of these prosecco cupcakes. White or vanilla are the best choices for the cake mix. If you prefer to mix your own you’ll want to use cake flour for a perfectly light texture.

I also used egg whites instead of the whole eggs the box called for. Using only whites provides the cupcakes with a softer texture and a lighter color. I also replaced the oil for butter for a finer texture since zabaione is a lighter custard.

Once they’re baked, create a well in the center of each cupcake to hold the zabaione.

To Make The Zabaione

Measure The Ingredients

You’ll want to use fresh eggs, and granulated sugar. Caster sugar will take less time to dissolve, but otherwise makes no difference. I used granulated, because I had it on hand.

One egg yolk is roughly equivalent to one tablespoon. So, however much you need to make add one tablespoon of sugar and one tablespoon of prosecco. For this recipe I used eight yolks, so I needed eight tablespoons, or one half cup of sugar and one half cup of prosecco.

Since this recipe calls for very exact measurements, I measured everything out in tablespoons. If you have a kitchen scale, weighing the ingredients will be the most accurate. It may feel a bit tedious, but this way will provide the best result.

Cooking Method

Preparing the zabaione is the most intensive part of this whole recipe and it takes ten to fifteen minutes. Just like any freshly made custard, you cannot turn away for even a second once the ingredients are combined.

Start by heating a small pot of water, but do not bring it to a boil. A glass, or preferably copper bowl should fit on top of your pot without the bottom touching the water. Make sure it’s above the water as direct heat will cook your egg yolks resulting in a curdled custard.

In your glass bowl, beat the egg yolks and sugar, until the yolks are creamy, and the sugar is dissolved. Place the bowl over the hot water and continue whisking for two to three minutes before adding in the prosecco. Whisk ten to fifteen minutes longer until lifting the whisk leaves a ribbon of custard drizzled on top.

Making It Ahead of Time

Zabione is traditionally meant to be eaten fresh while it’s still warm, but it is still so delicious cold. If you’re not eating these prosecco cupcakes straight away, place the glass bowl over another bowl filled with ice and whisk the zabaione to cool it evenly. Cover with plastic wrap and refrigerate.

If it will be more than a few hours before serving, you can fold fresh unsweetened whipped cream into the zabaione. The prosecco will separate the longer it sits, so the whip cream will help re-stabilize this custard. Just before serving, whisk for one minute to bring everything back together otherwise your zabaione will be thinner and soak into the cupcakes. I learned this the hard way!

I promise these tasted incredible. I just wish I knew the whipped cream trick before I prepped these for our drive up to the mountains. The first cupcake was so beautiful, though!

For The Prosecco Infused Sugared Strawberries

Wash and dry your strawberries well. Add them to a bowl or container and cover with prosecco. Infuse for at least one hour. Then, take the strawberries out one by one rolling them in granulated sugar. Eat right away, or refrigerate in an air tight container until ready to serve.

Enjoy These Prosecco Cupcakes In Moderation

Remember that these cupcakes are potent, so keep them out of reach of kids. I hope whoever you share these with love them just as much as our family did.

When you make these, I’d love to know how they turn out!