Pop your cork for th­ese zesty treats

Taupo Times - - MOTORING - JOR­DAN RONDEL To dec­o­rate

Th­ese beau­ti­ful cakes give a touch more in­ter­est and so­phis­ti­ca­tion to your av­er­age vanilla cup­cake. The fresh lemon zest brings out the sub­tle flo­ral and fruity notes in the champagne in the cake, and are per­fect with a glass on the side as well.


Makes 8 large cup­cakes

Cake 120g but­ter, soft­ened 200g caster sugar 1 tea­spoon vanilla ex­tract 3 or­ganic eggs, sep­a­rated 150g plain flour 50g ground al­monds 11⁄2 tea­spoons bak­ing pow­der 1 cup pink champagne or prosecco zest of one lemon

Ic­ing 150g but­ter, soft­ened 2 cups ic­ing sugar, sifted 2 ta­ble­spoons pink champagne or prosecco (at room temp) 1 tea­spoon vanilla ex­tract finely grated zest of half a lemon

8 spray roses Pre­heat oven to 180C fan bake. Place grease­proof lin­ers into 8 holes of a large muf­fin tray.

In the bowl of an elec­tric mixer, beat but­ter and sugar un­til pale, light and fluffy. Add vanilla and then egg whites, one at a time, beat­ing well af­ter each ad­di­tion. Re­frig­er­ate yolks to use an­other time.

Com­bine flour, ground al­monds and bak­ing pow­der. Add half into the mix­ture, stir un­til just mixed, then re­peat with sec­ond half. Next, add the pink champagne/prosecco and lemon zest. Stop your elec­tric mixer once all the in­gre­di­ents are com­bined, be care­ful not to over mix.

Di­vide the bat­ter evenly between the muf­fin holes. Bake for ap­prox­i­mately 30 min­utes or un­til golden in colour and springy to the touch.

Al­low the cakes to cool for around 10 min­utes be­fore turn­ing onto a cooling rack.

Mean­while, make the ic­ing: in the bowl of an elec­tric mixer beat but­ter and ic­ing sugar un­til smooth, pale and fluffy. Grad­u­ally add in the pink champagne/ prosecco, vanilla and lemon zest and con­tinue beat­ing un­til smooth and creamy.

Once the mini cakes are cool, use a pip­ing bag to pipe some ic­ing onto each one in a swirling mo­tion. Dec­o­rate with fresh spray roses and serve with a glass of pink champagne, of course!

Store in an air­tight con­tainer in the fridge for up to 3 days.


Pop open the fizz and make after­noon tea re­ally special with th­ese lemony pink champagne mini cakes.

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