My favorite summertime drink is an Aperol Spritz. Refreshing, light and bubbly, when I order one it is a sign of summer -- or a beach vacation!
I love that Aperol is refreshing while being bitter, and I thought it would be perfect to incorporate it into a dessert!
For the Cupcakes (makes 16):
1 2/3 cup all-purpose flour
1 cup granulated sugar
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup unsalted butter, at room temperature
3 egg whites, at room temperature room temperature
1 tbsp vanilla extract
1/2 cup sour cream, at room temperature
1/4 cup whole milk
1/4 cup Aperol
zest and juice of one orange
Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
In another bowl, whisk together the wet ingredients until combined.
Add the wet ingredients to the dry ingredients. Mix until combined.
Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
Bake for about 18 minutes or until centers are springy to the touch.
For the Prosecco Buttercream:
3/4 cup Prosecco
1 cup unsalted butter, softened to room temperature
4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
In a small saucepan over medium-high heat, bring the Prosecco to a boil. Once boiling, reduce heat to medium for about 10-12 minutes until reduced to about 1/4 cup. Reducing this is key for a. an intensified flavor and b. to not ruin to consistency of the buttercream.
Once reduced, remove from heat and let come to room temperature or slightly cool.
In a bowl of a stand mixer, add butter and salt, beating until light. Slowly add reduced Prosecco, followed by slowly adding confectioner's sugar. Beat until light and fluffly, about 3 minutes.
Let cupcakes cool to room temperature. Fill a piping bag with frosting (whatever type tip you prefer!) and pipe cupcakes. I topped with sparkly frosting and a paper straw -- to resemble the Aperol Spritz!
Let me know what you think of these -- enjoy!