LEMONY PINK CHAMPAGNE MINI CAKES
LEMONY PINK CHAMPAGNE MINI CAKES
Recipe
MAKES 8 LARGE CUPCAKES
FOR THE CAKE
120g butter, softened
200g caster sugar
1 teaspoon vanilla extract
3 organic eggs, separated
150g plain flour
50g ground almonds
1½ teaspoons baking powder
1 cup pink champagne or prosecco
zest of one lemon
FOR THE 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
TO DECORATE
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 mini cakes in an airtight container in the fridge for up to 3 days.