Champagne & Amaretto Cupcakes

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

Champagne & Amaretto Cupcake Recipe
Yields 12
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 175g Soft Butter (Stork)
  2. 175g Caster Sugar
  3. 1/2 tsp Vanilla Extract
  4. 3tbsp Amaretto
  5. 3x Medium Eggs
  6. 125g Self-Raising Flour
  7. 50g Ground Almonds
  8. 500g Fondant Icing Sugar
  9. 250g Unsalted Butter (softened)
  10. 125ml Champagne / Cava / Prosecco
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the butter and sugar until pale and creamy.
  4. Slowly add the beaten eggs.
  5. Add the vanilla & Amaretto and mix well.
  6. Finally add the flour & almonds and mix thoroughly until smooth.
  7. Carefully spoon the batter into the cases.
  8. Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  9. Remove from the tin and leave to cool on a wire rack.
  10. 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.
  11. When cool mix together the icing sugar and Champagne.
  12. Then add the softened butter and mix together until creamy and lump free.
  13. Once the cakes are cool pipe a swirl of frosting onto each cake.
Sarah Sibley http://www.sarahsibley.com/


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