Prosecco Pound Cakes With Sparkling Glaze Recipes

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SPARKLING BABY CAKES



Sparkling Baby Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 48 mini cupcakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
1 1/2 cups confectioners' sugar
2 to 3 tablespoons Prosecco or Champagne
Sanding sugar or tiny candies, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Line the muffin tin with mini cupcake liners.
  • Whisk the flour, baking powder, and salt together in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
  • While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake.)
  • Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes. Cool cupcakes on a rack in the tin.
  • Whisk together the confectioners' sugar and Prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the Prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes. Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat Prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some Prosecco before icing with the glaze.

PINK PROSECCO CAKE WITH CHOCOLATE TRUFFLE FROSTING



Pink Prosecco Cake with Chocolate Truffle Frosting image

Provided by Alejandra Ramos

Categories     dessert

Time 25m

Yield One 10-inch round cake

Number Of Ingredients 17

Nonstick baking spray
3 cups cake flour (or 2 3/4 cups all-purpose flour plus 1/4 cup cornstarch)
2 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon red food coloring
1/2 cup whole milk
1/2 cup pink prosecco or sparkling rose wine
1/4 cup raspberry liqueur, such as Chambord (or substitute more prosecco)
1 1/2 cups heavy cream
2 1/2 cups bittersweet chocolate chips
1/2 teaspoon kosher salt
1/2 cup seedless raspberry jam
Sprinkles, for garnish (optional)

Steps:

  • For the pink prosecco cake: Preheat the oven to 350 degrees F. Grease two 10-inch round cake pans with nonstick baking spray and line with parchment paper.
  • Whisk the flour, baking powder and salt in a large bowl.
  • Combine the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, at least 5 minutes. (Don't skip this step!)
  • Add the eggs, one at a time, waiting until each one is completely combined before adding the next. Stir in the vanilla, red food coloring, milk, prosecco and raspberry liqueur. Stir in the flour mixture with a wooden spoon until just combined.
  • Pour the batter into the prepared pans. Bake until golden and the cake slightly pulls away from the sides, 30 to 35 minutes. Cool the cakes in their pans for 10 minutes, then flip them onto a wire rack to cool completely.
  • For the chocolate truffle frosting: While the cakes bake, heat the heavy cream in a medium saucepan until bubbles begin to form. Remove the saucepan from the heat and whisk in the chocolate chips and salt until the chocolate melts and the mixture is smooth. Let cool to room temperature.
  • To assemble the cake: Place one cake layer on a serving dish or cake stand. Spread the raspberry jam on top of the cake. Put a generous spoonful of the chocolate frosting on top and spread it to the edges. Put the cake in the refrigerator to set. Once set, add the second cake layer and finish frosting the sides and top of the cake with the remaining chocolate frosting. Decorate as desired.

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