Bellini cupcake

This year we wanted to offer something different for Christmas. We have teamed up with the Juniper cakery. Here is their first recipe of the season.

Every year the fun filled winter season tempts us all with decadent desserts and luxurious liqueurs. This year is obviously no different as Juniper Cakery present this grown up gourmet Bellini cupcake; perfect for celebrations and soirées! This light and fluffy Prosecco cupcake is filled with home made peach and brown sugar confiture, generously swirled with vanilla pod infused buttercream and finished with a sweet (no pun intended) white chocolate and Prosecco ‘snowball’ truffle created especially for The Devilled Egg. This festively frivolous cocktail inspired cupcake is sure to make you a hit on the dinner party circuit!

Makes approx. 12 cupcakes



Prosecco Cupcake

  • 226g self raising flour
  • 226g butter
  • 226g caster sugar
  • 4 eggs
  • 100ml of prosecco sparkling white wine reduced to 50ml (simmer in a saucepan until the correct amount)
  • White Chocolate & Prosecco Truffle Snowball
  • 250g white chocolate buttons, chips or callets
  • 25g unsalted butter
  • 50g icing sugar
  • 50g double cream
  • 50ml prosecco

Peach & Brown Sugar Confiture

  • 4 peeled and diced peaches
  • 2 heaped tablespoons of muscavado brown sugar
  • 5 tablespoons of water (or you can use prosecco instead)
  • 1 squeeze of fresh lemon juice
  • Vanilla Pod Infused Buttercream
  • 250g butter
  • 250-300g icing sugar (keep testing when adding to make sure it is the consistency
  • and sweetness you like and are comfortable with)
  • 1 bourbon vanilla pod 809 plain round piping tip
  • Disposable piping bag



Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases.
Cream your butter and sugar first.
When creamy add your eggs and reduced prosecco.
When combined together it is time to add the flour.
Mix well until silky and pour the batter into your cases.
Bake for around 20 minutes to 30 minutes or until a cake tester comes out clean when tested.
Once baked and cooled core the centre of your cupcakes with a good cupcake corer.
Set aside and make your peach and brown sugar confiture!

Peach & Brown Sugar Confiture

In a saucepan on high heat pour all of your ingredients into a saucepan.
Stir constantly and bring to boil.
Set to a medium heat and leave to simmer for around 5-10 minutes until the diced peaches have softened considerably.
You can either mash the peaches into a fine pulp or leave as chunkier pieces.
Drain the excess liquid from the pan and pour the peach confiture into a clean jar to cool and set.
Once cooled spoon the lovely peach filling into your cored prosecco cupcakes.

Vanilla Pod Infused Buttercream Recipe

Dice the butter into pieces and add half to your mixer.
Once the butter is smooth gradually add icing sugar, vanilla pod seeds and the remaining butter (also diced into cubes) until you get a smooth, creamy texture.
Add the flavour to taste.
Now generously pipe your prosecco cupcakes filled with peach confiture with vanilla buttercream!


White Chocolate & Prosecco Truffle Snowball Recipe 

In a glass bowl over a saucepan of boiled water melt the white chocolate with the double cream and butter.
Whisk and sieve the icing sugar into the mix.
Take off the heat and add the prosecco.
Whisk for around 4 minutes and leave to chill for 10-15 minutes in a fridge.
Whisk and repeat the chilling process until the chocolate mix is firm.
Once your truffle mix is ready lightly powder your hands with icing sugar and using a teaspoon scoop your desired truffle size from the mix.
Roll into smooth balls quickly (as the heat from your hands will begin to melt the truffle) and then roll in a bowl of sugar.
Place your truffles on a dish and freeze for 20-25 minutes until firm.
Once your truffle snowballs are ready nestle them atop your cupcakes and present festively on glamorous cake stands and silver platters.
Your guests will be wowed with these simple yet sublimely elegant cupcakes perfect for cocktail connoisseurs!