Champagne rose cupcakes...

The perfect celebratory cake for any special occasion, champagne and cake all rolled into one! 

You will need:

150g of softened butter

1 and 1/2 cups of caster sugar

3 eggs

3 cups of self raising flour

1 cup of champagne

1 tsp of vanilla extract

Preheat the oven to 180oC and line either a 24 mini cupcake tin or 12 regular cupcake tin with paper casings.

Cream the butter and sugar with an electric mixer until pale and fluffy. Add the eggs one at a time, then and the vanilla extract and beat until combined.

Turn your electric mixer to low speed and add the champagne and flour in 3 batches, starting with the champagne and alternating between the two. Do not mix it for more than a few minutes as over mixing can make your cakes seem tough and doughy in texture.

 

Fill each paper casing no more than 3/4 full and pop in the oven for 10-12 minutes.

Once the cakes are cooled, beat 1 cup of sifted icing sugar with 60g of softened butter and 1 tablespoon of champagne to make frosting. You could also add a drop of food colouring at this point if you wish. If you find the consistency is a little too runny, add some extra sifted icing sugar until it stiffens and is easier to work with.

 

I like to swirl the frosting using the back of a teaspoon so that it looks like a sweet little rose :)