Champagne And Raspberry Cupcakes - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

cupcake

Champagne and raspberry cupcakes

Start the New Year with a stylish sweet treat

January is bleak enough withouth thinking about diets and detoxes, so we asked Cuckoo’s Bakery in Edinburgh to give us their delicious, spirit-lifting recipe for Champagne and raspberry cupcakes!

Makes 12

Cupcakes

Ingredients:

  • 160g unsalted butter
  • 160g caster sugar
  • 170g plain flour
  • 2 ½ teaspoonsbaking powder
  • 3large eggs, room temperature
  • 3 tablespoonsof champagne
  • 125g unsalted butter at room temperature
  • 275g icing sugar
  • 4 tablespoons of champagne
  • 8 tablespoons of raspberry jam
  • 4 tablespoons of champagne

Directions:

1. Line 12 muffin cups with cupcake cases.

2. Cream the butter and sugar for 2 minutes using an electric hand mixer.

3. Crack the eggs into a jug and lightly beat them, add the champagne to them.

4. Sift the flour and baking powder on top of the creamed butter and sugar mixture.

5. Add the egg and champagne to the bowl.

6. Mix them with an electric hand mixer at a medium speed for two minutes.

7. Divide the batter among liners.

8. Bake for 18 minutes at 180C. Press lightly on top of the cakes – if they spring back they are ready.

9. Remove from the oven and place on a cooling rack if possible.

Buttercream

Directions:

1. Place the butter into a mixing bowl and mix with an electric hand mixer until soft and whippy

2. Sift the icing sugar into the bowl and slowly blend with the hand mixer.

3. Increase the speed of the hand mixer slightly and beat together for 4 to 5 minutes.

4. Add the champagne and mix everything together with the hand mixer for a further one minute at a slow speed.

Filling

Directions:

1. Mix the raspberry jam and champagne together in a bowl.

2. Using an apple corer, core out the centre of each cooled cake.

3. Using a teaspoon, fill the cored out cake with the champagne jam mixture and replace the cored out sponge back into the cake.

To decorate

1. Frost each of the cakes with a palette knife or piping bag and nozzle.

2. Decorate with your favourite sprinkles, a cocktail firework or a fresh raspberry. Have fun!

Tags: Recipes, Food, cupcake recipes

Share on

or email.

  • Facebook
  • Digg
  • Delicious
Stylist magazine (@stylistmagazine) on Twitter

Our Most…

Rejection letters sent to famous people

Rejection letters sent to famous people

"I love my rejection slips," wrote…

More

London's coolest rooftop drinking spots

One of London's biggest buzzwords as soon as the…

More

Win a MAWI Necklace worth £486

Complete your Spring wardrobe with a sparkling…

More
Man On Wire

20 greatest documentaries

Fact is stranger than fiction, and often so much…

More
St Ives property

Secluded properties around the world

A tiny wooden cabin in Cornwall which has just…

More
David and Victoria Beckham

Victoria Beckham shares intimate family snaps to celebrate birthday

Could there be another woman on earth right now…

More

Win a luxury overnight stay at Hotel Xenia with The Love Punch

To celebrate the release of romantic comedy The…

More
Stylist magazine on Facebook

Your Vote Counts

What's your favourite thing to do in the sunshine?

What's your favourite thing to do in the sunshine?