I have pondered on the idea of using prosecco in a cake recipe for a while. When I do have a little cheeky glass on the weekend I always like to put strawberries in my prosecco, sometimes even frozen ones to make it extra cold. These two flavours go so well together, why not have them in donut form?
Strawberry Prosecco Baked Donuts
Makes 12 Donuts
- 1 3/4 cups Self Raising Flour
- 1/2 Tsp Bicarbonate of Soda
- 1/2 Tsp Apple Cider Vinegar
- 100ml Plant Based Milk – I’m using cashew but almond or soya works too.
- 100ml Prosecco
- 50g Melted Vegan Margarine
- 1 Tsp Vanilla Extract
- 150 Fresh Strawberries
- 1/2 Cup Caster Sugar
- 1 1/2 cups Icing Sugar
- 50ml Prosecco
- A drop of Pink Food Colouring
- 1/2 tsp Strawberry Flavouring (optional)
- 2 Tbsp Freeze-dried Strawberry Pieces
- Preheat the oven to 180 degrees C.
- To a mixing bowl, add plant-based milk, bicarbonate of soda and apple cider vinegar. Whisk the mixture until frothy.
- To the bowl add prosecco, caster sugar, vanilla and melted margarine and mix again.
- Sift the flour over the wet ingredients and mix once again.
- Take the fresh strawberries and slice into small chunks, fold the strawberries into the mixture.
- Prepare a donut pan by greasing with margarine. Pour the batter into each hole, approximately 3/4 of the way up allowing room for the donuts to rise. Place the donut pan in the centre of your oven and bake for 15-20 minutes.
- Once the donuts are baked, transfer them to a wire rack to cool. Whilst the donuts are cooling we can make the glaze which couldn’t be simpler. In a bowl, stir the prosecco into sifted icing sugar. If you wish, you can add strawberry flavouring at this stage as well as a drop of pink food colouring.
- When the donuts have fully cooled, keep them on the wire rack but place something underneath them as we are going to drizzle the icing over the top, some of it will drip down so it’s best to have something to catch it to reduce the mess. To decorate, sprinkle freeze-dried strawberry pieces over the donuts and leave to set.