There is nothing better than a sweet treat, and these champagne cupcakes with champagne buttercream frosting will be popular with anyone who is lucky enough to get one (or more!).This recipe has been highlighted as it's a particular favourite for Mothers day — in case anyone is short of ideas, but it's great for any occasion!This cupcakes recipe was submitted by Dee Darko from Coco cakes and bakes.
- 200 g plain flour
- 150 g caster sugar
- 150 g butter
- 75 ml sweet/fruity champagne
- 3 egg whites
- 1½ tsp baking powder
- ½ tsp salt
for the frosting
- 250 g icing sugar
- 125 g butter
- 125 ml sweet/fruity champagne
- Preheat oven to 180°C/350°F or Gas Mark 4.
- Cream 150g/5½ oz of butter and caster sugar together.
- In a separate bowl, sift the dry ingredients together (flour, baking powder, and salt) then, in three batches, starting and ending with the flour.
- Mix the flour with the creamed butter and sugar, alternating with a little champagne (I have allowed 75ml/2fl. oz for this).
- In another bowl, beat the egg whites until stiff peaks form. Fold a third of the stiffened whites into the batter mixture to lighten, then carefully fold in the remaining whites.
- Fill cases two thirds full and bake for 20 minutes, or until a cocktail skewer comes out clean.
- Remove from oven and put on wire rack to cool.
- For the butter cream, bring 125ml/5fl oz. champagne to simmer in a small saucepan until it's reduced to about 2 tbsp.or 30ml/1fl. oz.
- Set the champagne to one side and allow to cool.
- Make a standard butter cream by mixing 125g/4½ oz soft butter and 250g/9oz icing sugar with a tablespoon of champagne from the bottle, at room temperature, as well as the cooled, reduced champagne.
- Put the butter cream into a piping bag with a large star nozzle and pipe swirls onto the cooled cupcakes.
- Decorate with gold dragee and gold glitter.