I was looking for some type of cake to make for my girlfriends birthday and besides from chocolate her next favourite indulgence would have to be alcohol. I went hunting for recipes involving alcohol however nothing really quite fit the mould without looking tacky.
This recipe however, expressed her to a tee. For those non-drinkers (like myself) you can really taste the difference in these cupcake! But not only is the taste unique, with the fruitiness of the champagne balancing out the sweet and creaminess of the icing, the champagne also changes the texture of them quite significantly.
Though still really light the bubbles in the bubbly made the cupcakes really airy (when torn apart they looked almost like the aero chocolate that you can buy). Overall, they were ideally something unique and perfectly fitting for her birthday. We made up for the chocolate part of the celebrations by devouring the cupcakes at our favourite chocolate restaurant.
Ingredients:
110ml
½ cup pink champagne
110g
½ cup caster sugar
110g
½ cup butter
110g
/ 1 cup SR flour
1tsp
baking powder
2
eggs
Ingredients for
icing:
225g
/ 1 cup of cream cheese
55g
/ ¼ cup of unsalted butter
165g
/ ¾ cup of icing sugar
½
tsp pink food colouring
Method:
Preheat
oven to 180C.
Line
cupcake baking tray with paper liners.
Cream
together the buster and sugar. Add the
eggs one at time and beat well. Add the
champagne.
Sieve
in the flour and baking powder and mix well.
Spoon
the mixture into the cupcake liners, up to about ½ full. Place in the centre of the oven for
10-20minutes.
Remove
from the oven and allow 5-10 minutes for them to cool.
Allow
to cool.
Method for icing:
Combine
the cream cheese, butter and icing sugar in a bowl and whisk until smooth. Ass the food colouring if desired. Spread over each cupcake and leave to set.
Tip:
After
adding the champagne don’t over stir or mix as it will loose the lightness that
the bubbles of the champagne create to the cupcakes.
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