Saturday, 21 April 2012

Raspberry champagne cupcakes

Phew I have just finished a marathon 3 1/2 hour baking bonanza. I wanted to make cupcakes as a thank you to someone, and not knowing what they liked I went for 3 different types!

I decided on raspberry champagne, cookies and cream and a rather special vanilla coconut (more on that in a later post).

If you are lucky enough to live in Edinburgh you may have heard of the cuckoo bakery and there seemingly never ending range of cupcakes. Check them out on facebook or visit their website here. The raspberry champagne cupcake recipe is courtesy of them, you can find it here.

The cupcakes themselves are not hard to make, they just take a little longer as they are assembled in a few stages. First the cake is made and allowed to cool, it is then filled with a champagne raspberry jam mix and finally topped with a champagne buttercream frosting.

The recipe makes 12, so I halved it to get 6, my cakes rose a little too well, I reckon that I could actually get 7 from it. Besides the frosting covered the dome so it was no huge problem.

The cupcake is lovely, I can definitely taste the champagne in the frosting and it gives the raspberry jam such a lovely fizzy tang. I personally feel it does subtly flavour the sponge, though you may not be aware that the flavour is champagne.
Oh confession time, I did not use champagne (shock horror)  I chose instead a cava with a biscuity taste, similar to a champagne. If you wish to splash out go ahead, you could really elevate your cupcakes to the next level!


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