Bubbly and raspberry cupcakes

Celebrate the new year with bubbly, raspberries and sparklers - all combined in one beautiful cupcake!

  • Takes 1 hr + cooling
  • Makes 13
  • Intermediate

INGREDIENTS

FOR THE BATTER

  • 120g soft butter
  • pinch salt
  • 5ml vanilla essence
  • 180ml sugar
  • 2 eggs
  • 430ml self-raising flour
  • 60ml milk
  • 60ml sparkling wine

FOR THE FILLING

  • 180ml raspberry jam
  • squeeze lemon juice

FOR THE ICING

  • 250g soft butter
  • 4 cups icing sugar
  • 160g raspberries, mashed
  • 30ml sparkling wine
  • few drops each red and purple food colouring
  • 160g raspberries, to decorate

METHOD

  1. For the batter, preheat oven to 180°C. Line 13 holes of standard cupcake pans with paper cases.
  2. Beat the butter, salt, vanilla and sugar until light and creamy. Add the eggs one at a time, beating well after each addition until combined.
  3. Add the flour and milk, alternating into the butter mixture until just combined. Mix through the sparkling wine. Spoon into cases until half full.
  4. Bake for about 15 minutes or until cooked when tested with a skewer. Cool on wire racks.
  5. For the filling, combine the ingredients. Use a cupcake corer or teaspoon to take 8ml cake out of the middle of each cupcake. Fill with the jam mixture and replace the cupcake lids.
  6. For the icing, beat the butter and sugar until light and creamy. Beat in the raspberries and sparkling wine. Colour with food colouring until your desired shade. Spoon into a piping bag fitted with a 1cm star nozzle.
  7. Create icing roses by piping onto the cupcakes anti-clockwise. Top each with 3 raspberries and a sparkler, if you like.

FEATURE: MARGIE ELS-BURGER AND NOMVUSELELO MNCUBE PHOTO: ANDREA CALDWELL

Magazine issue date: January, 2017


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