Rose Cupcake

Rosé Champagne Cupcakes

METHOD

Makes 20

 1/ Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven

 2/ In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.

 3/ Next combine all rosé champagne, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

 4/ Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

 5/ Split your batter into three bowls. You can either do this by eye, or by using a pair of kitchen scales.

 6/ Add 1 drop of pink food dye in one bowl and fold gently until it’s mixed in evenly. Add three drops of pink dye into another bowl and repeat. You should have white batter, pink batter and b batter.

 7/ Use a small scoop to scoop your batter into your cupcake tin lined with white cupcake liners. Start off with the pink batter at the bottom, then scoop the light pink, and finish off with the white batter. Your cupcake liners should be filled no more than 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.

 8/ While your cupcakes are baking and cooling you can prepare your buttercream frosting by adding the rose essence and yellow food dye to it and mixing it in until its evenly flavoured.

 9/ To frost your cupcakes turn your piping bag inside out and use the blunt end of a skewer to draw thin streaks of pink food dye. Turn the bag inside out again and fill with rose frosting.

 10/ Pipe your cupcakes in a swirl motion using a 1M tip as demonstrated in the video and finish off with a sprinkle of soft sugar pearls to look like bubbles in champagne.

 ** Rose water can be purchased at any middle eastern grocer

** Can substitute the rosé...