I woke up one Sunday morning and decided I'd love to try alcohol in a cupcake. After a few minute flicking through Pinterest I came upon the idea of Champagne, I've taken that idea and used Prosecco as a cheaper alternative.
I think I should give out a warning that these are very strong and definitely not for those under 18.
What You'll Need For 12 Cupcakes
For the cake:
130g plain flour
140g caster sugar
1 1/2 tsp baking powder
40g softened salted butter
1 egg
100ml whole milk
40ml Prosecco
140g caster sugar
1 1/2 tsp baking powder
40g softened salted butter
1 egg
100ml whole milk
40ml Prosecco
10ml vanilla extract
50g white chocolate
50g white chocolate
For the Icing:
300g
icing
sugar
80g salted butter
20ml whole milk
60ml Prosecco
50g white chocolate
How to make the cakes:
- Pre-heat the oven to Gas Mark 3 or 170'c and line a muffin tray with cupcake wrappers.
- Cream the butter and sugar together with an electric whisk.
- Slowly add in the flour, baking powder, in a jug measure out the milk and Prosecco and then add the egg, whisking well until combined.
- Add this mixture into the the butter and whisk until you get a smooth batter.
- Melt the White Chocolate over a double boiler, allow to cool slightly and mix into the rest of the ingredients.
- Separate into the cupcake cases, bake for about 20 minutes, or until they bounce back up after touch.
- Cool for 10 minutes in the tray, then transfer to a wire rack to fully cool.
To make the Icing:
- Beat the butter until pale, then add in the icing sugar (cover the bowl with a clean cloth to stop a cloud of sugar) alternatively with the milk and prosecco.
- Pour in the remaining chocolate and continue to whisk for about 5 minutes, til light and fluffy.
- Cover the cupcakes with the icing, and enjoy!
Lydia
x
No comments:
Post a Comment