Champagne & Amaretto Cupcakes

Sophisticated & decadent cupcakes, perfect for weddings and grown up gatherings.

Champagne & Amaretto Cupcake Recipe

Cook Time25 mins
Author: Sarah Sibley

Ingredients

  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 1/2 tsp Vanilla Extract
  • 3 tbsp Amaretto
  • 3 x Medium Eggs
  • 125 g Self-Raising Flour
  • 50 g Ground Almonds
  • 500 g Fondant Icing Sugar
  • 250 g Unsalted Butter softened
  • 125 ml Champagne / Cava / Prosecco

Instructions

  • Preheat the oven to 325Β° F / 160Β° C / 140Β° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the vanilla & Amaretto and mix well.
  • Finally add the flour & almonds and mix thoroughly until smooth.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Put the champagne in a small saucepan & simmer over medium-high heat until it reduces to around 2 tbsp, then put to one side to cool.
  • When cool mix together the icing sugar and Champagne.
  • Then add the softened butter and mix together until creamy and lump free.
  • Once the cakes are cool pipe a swirl of frosting onto each cake.


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