It was my sister's birthday a few days ago and as I know that she absolutely adores Lola's Cupcakes' Blueberry cupcakes and so I got her their latest cupcake recipe book. And on Friday night we were flicking through it and just by sheer accident we stumbled across this recipe and I just could not resist the temptation to give it a go.
And early on Sunday morning I got out my KitchenAid (which I still absolutely love!) and got cooking. I have to admit that it felt absolutely incredible to pop open a bottle of Moët at 8.30 in the morning! But back to the cupcakes now. They were really easy to make and the result was absolutely delicious. Everyone had one and the consensus was that they tasted as good as they looked. All it took was half an hour in the kitchen (plus the cooling time before piping on the buttercream) and voila! They make a perfect addition to any celebration and are a definite must for a champagne brunch!
(Makes 12 normal sized cupcakes)
For the cupcakes
- 170g plain flour
- 2 tsp baking powder
- 160g butter, room temperature
- 160g caster sugar
- 3 eggs
- 3 tbsp Champagne (or other sparking wine)
For the buttercream
- 150g butter, room temperature
- 350g icing sugar
- 3-4 tbsp Champagne (or other sparking wine; PS! Let's admit we all want to add 4!)
- Edible sugar pearls
Firstly preheat the oven to 180C. To make the batter, sift the flower and baking powder in a small mixing bowl and set it aside. Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a whisk - either electric or a normal one) and beat the mixture for 1-2 minutes until light and fluffy. Then in a separate bowl combine the eggs and Champagne and with the mixer at a slow speed add it to the butter and sugar mixture bit by bit until fully combined. Then add the sifted dry ingredients at a slow speed until fully combined. To finish the batter off, beat it briefly at high speed until the mixture is silky smooth. Then line a 12-hole muffin tin with muffin cases and divide the mixture evenly between the muffin cases (filling to almost two-thirds full) and bake in the preheated oven for 20-25 minutes. When the cakes are ready transfer the cupcakes to a wire rack and allow them to cool completely.
To prepare the buttercream, place the butter, Champagne and icing sugar into the bowl of a stand mixer and beat until soft and fluffy. Spoon the buttercream into the piping bag and pipe buttercream onto the top of each cupcake in a swirl or flower design. Decorate the cupcakes with edible sugar pearls and enjoy!
Recipe from "Lola's Forever"