You had me at Prosecco.
I’ve said it before and I’ll say it again, I’m not a dessert girl, I don’t really bake and I most certainly never order dessert. However, I am a fan of semi-homemade dessert, especially when it includes bubbles and mini bundts. This is the kind of dessert I can get behind and enjoy making.
I’m a Prosecco lover. It’s light, crisp, almost always has that distinctive tropical fruity finish that I love. Prosecco is the Italian sparkling, made with the Glera grape and grown in the region of Veneto. All tank fermented and doesn’t have much contact with yeast so you get this lovely fresh flavor.
La Marca Prosecco were doing these fun customized labels for Valentine’s Day so I ordered a few and decided to give it a try. I thought it was the perfect opportunity to incorporate it into a dessert for Valentine’s Day. So here we are, I’m just a girl, in love with prosecco. Cheers!
Wine Pairing Recommendation: La Marca Prosecco of course.
Strawberry Prosecco Bundts
This is a semi-homemade dessert. I cheat and use a boxed cake mix, substitute the water for prosecco. You can make this into one big bundt cake or even into cupcakes. Your preference.
Ingredients
- 1 box White Cake Mix {I used Betty Crocker}
- 1 cup Prosecco
- 1/2 cup Vegetable Oil
- 3 whole Eggs
- 1 pint Strawberries, finely chopped into bite size pieces
- 1/4 cup Sugar
- 1 1/2 cups Powdered Sugar
- 2-4 tablespoons Prosecco
- Pearl Sprinkles, for garnish
Directions
- Step 1 Preheat your oven to 325 degrees F.
- Step 2 Spray a mini bundt pan with nonstick cooking spray and lightly flour.
- Step 3 In a large bowl, mix chopped strawberries and 1/4 cup sugar together. Set aside to macerate for 10-15 minutes so the natural juices come out.
- Step 4 In a large bowl add cake mix, prosecco, vegetable oil, and eggs. Whisk together until smooth. Use 1 cup of the macerated strawberries and fold into the cake batter. You will have leftover strawberries that you will use to make the glaze.
- Step 5 Pour 1/2 cup portions into each greased bundt mold. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Step 6 Allow to cool for 5 minutes then invert onto a wire rack to cool completely.
- Step 7 Make the glaze. With the remaining macerated strawberries blend until smooth and run through a fine wire strainer to strain the juice into a bowl, discard pulp and seeds. Add powdered sugar and prosecco, whisk until smooth, use more prosecco if the glaze is too think. Glaze the mini bundt cakes and sprinkle with pearl sprinkles. Serve and enjoy!
Savor and Enjoy!
