1. Pre-heat and overn to 170°c. Line a 12 hole muffin tin with cupcake cases. 
2. Beat the butter and sugar together using an electric mixer until pale and fluffy (approx. 5 minutes)
3. Add the eggs, the egg white, vanilla and Major Clementine Fruit Base. Combine.
4. Place the dry ingredients into a bowl and mix together. Gradually incorporate the dry ingredients into the butter mix on a low speed.
5. Add the buttermilk and mix again.
6. Spoon 2 tablespoons of batter into the cases, then place a rasberry and cover with 2 more tablespoons of batter. 
7. Bake for 18-20minutes. Leave to cool.
8. For the frosting, beat the butter for ten minutes in a food processor until almost white. 
9. Slowly add the icing sugar and mix on low speed. Once incorporated add the prosecco and mix again.
10. Pipe the frosting onto the cupcakes and top with a rasberry.