Nothing says Valentine’s Day like chocolate-covered strawberries. With this polarizing holiday creeping up, here’s a grown-up delight to share as a romantic dessert for two, to bring to your next Galentine’s feast, or maybe you just want to treat yourself! You do you!
Made with love, these Strawberry Prosecco Cupcakes are made with love with a little help from Satori. We all know Prosecco is the perfect accompaniment to strawberries; a splash of that sparkling goodness goes into the cupcake as well as the frosting. It’s a light, delicate flavor which allows the berries to truly shine. You’ll also have plenty of Prosecco left over to sip on while you bake.
Finally, this elegant dessert comes together with a fresh cannabis-infused chocolate-covered Strawberries in Milk Chocolate; making the dosing of each cupcake completely fool-proof.
Prosecco Cupcakes with Satori Strawberries in Milk Chocolate
Preheat oven to 350ºF and prepare a 12-cup cupcake pan with cupcake liners.
In a small bowl, whisk together all-purpose flour, baking powder, and salt.
In a large bowl, cream together room temperature butter and sugar until incorporated and fluﬀy. Whisk in egg, egg yolk, and vanilla extract.
Stir in half of the flour mixture and half of the Prosecco, mix until incorporated. Stir in the remaining flour mixture and Prosecco, continue to mix until fully incorporated.
Using an ice cream scoop, divide batter into prepared cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out with a few crumbs. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
In a food processor, add strawberries, Prosecco, and salt. Puree until smooth.
In a large mixing bowl, beat room temperature butter until smooth. Add in 3 tablespoons strawberry Prosecco mixture and 2 cups of confectioners’ sugar. Mix until incorporated. Gradually add in remaining confectioners’ sugar and mix until a thick, smooth frosting forms.
Add finished frosting into piping bag and pipe onto cooled cupcakes.
Line a large baking sheet with parchment paper.
In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals, stirring in between, until completely melted.
Gently dip strawberries in chocolate and place on prepared baking sheet.
Add sprinkles if desired and allow to cool in refrigerator for 30 minutes.