Champagne and Strawberries Cupcakes

Sunday was my Nan’s 80th birthday and it required something a little more special in the kitchen. What better to bake for an afternoon tea party than champagne and strawberries cupcakes? This recipe features shot tops which are little pipettes that diffuses liquid into a cupcake after baking. I bought mine from Lakeland after the Good Food Show.

For this recipe you will need:

-6oz unsalted butter

-6oz caster sugar

-3 large eggs

-6oz self raising flour

-2 teaspoons of vanilla extract (or essence)

-unsalted butter for icing

-icing sugar

-1 small cup of champagne or liquid of your choice

-1 piping bag and nozzle (also courtesy of Lakeland)

-cupcake cases

-decoration of choice

Preheat the oven to Gas Mark 4 and begin by creaming the butter and mixing in the sugar in a large bowl. Beat the eggs and add to the mixture. Then sift the flour into the cake mix and fold in to let some air into the mixture. Add 1 teaspoon of vanilla extract and spoon into cake cases.

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Bake in the oven for 15 minutes or until golden brown and springy on top. If you’re not sure the cupcakes are baked you can insert a skewer or a butter knife into the middle of one and see if it comes out clean. To make the icing, mix together the unsalted butter and icing sugar until sweetened and add the vanilla extract. It’s up to you how much icing you make for these cakes but I made a fair amount as I used a piping bag.

Wait for the cupcakes to cool. Insert your nozzle of choice into your piping bag (I used a large star shaped one here). Using a large spoon, put the icing into the piping bag and run your hand over the top of the bag until the icing reaches the bottom. After this you can really just experiment with various piping styles until you find one which you think looks best and ice the cupcakes.

Now here comes the fun bit. Fill up your shot top with the champagne and insert into the cupcake trying to avoid ruining the icing. I would recommend not diffusing the liquid until just before you serve the cupcakes as the flavour will be strongest then. Place in the fridge and allow the buttercream to set. Serve with strawberries and enjoy 🙂 I guarantee they will be the feature of the party!

(the other cupcakes displayed in one of these photos are a different recipe for After Eight Mint cupcakes which will be for another time…)

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