It’s Breast Cancer Awareness Month this October, so why not bake this delicious pink-themed champagne cupcake recipe for your very own charity bake sale? They are easy to make and the pop of champagne tastes absolutely delicious.
Preparation time 20 minutes
Cooking time 20 minutes
What You’ll Need:
For the cakes:
- 120 grams plain white flour
- 140 grams golden caster sugar
- 40 grams Unsalted butter, softened
- Pinch of salt
- 80 ml whole milk
- 1.5 tsp Baking Powder
- 40 ml Champagne
- 1 free range egg
For the frosting:
- 50 ml champagne
- 500g Icing Sugar
- 160g Unsalted Butter
- Pink food colouring
- Stars to decorate
What To Do:
1.Preheat the oven to 190°C, Gas 5, and line a 12 bun muffin tin with muffin cases.
2.Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs
3.Put the eggs in a jug and whisk by hand. Add the milk and champagne and mix together
4.Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick
5.Spoon the mixture into the paper cases until ½ full
6.Bake in the oven for 18-20 minutes or until risen and springy to the touch.
7.Leave to cool slightly and then place on a wire rack
8.To make the frosting use a hand held whisk or freestanding mixer whisk the icing sugar with the butter until mixed, then pour in the champagne, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add a few drops of pink colour creator to achieve a pale pink frosting.
9.Top the cooled cupcakes with frosting with a palette knife. Sprinkle each cupcake with white chocolate stars.
Recipe from Bakingmad.com