Champagne Cocktail Cakes Recipe

Impress your guests with these cute as a button champagne mini cakes, topped with passionfruit butter cream and edible flowers. Perfect for spring afternoon tea.

The ingredient of Champagne Cocktail Cakes Recipe

• 300 g 2 cups self raising flour
• 100g of flour
• 300g butter at room temperature cut
• 330 g of sugar powder
• 3 teaspoons vanilla extract
• 320g bought pasteurized liquid egg whites
• 200ml sparkling white wine
• 1 quantity of butter cream swiss meringue
• 80ml 1 3 cup passionfruit pulp strained
• mixed white cachous to decorate
• edible flowers to decorate

The Instruction of champagne cocktail cakes recipe

• preheat the oven to 180 u00b0 c 160 fan forced lightly grease eighteen 100ml straight sided silicone muffin pans with oil sift self raising and plain flours in a bowl stir gently to mix
• use a stand mixer with paddle attachment to beat the butter sugar and vanilla for 10 minutes or until pale and creamy beat in half of the egg whites gradually add the flour mixture alternating with the wine and the remaining egg whites mix until just combined divide the cake mixture between the prepared molds smooth surface bake in the oven for 25 minutes or until a skewer inserted in centre of cake comes out clean set aside in pans for 5 minutes to cool slightly before turning onto a wire rack to cool completely use a bread knife serrated to cut and level the top of each cake cut them in half horizontally to make 36 even cake layers
• place 2 cups of butter cream in a bowl add passionfruit use electric mixer to beat until combined place in a piping bag place 21 u20442 cups of the remaining of the buttercream in another piping bag cut a 1cm wide opening in the two bags
• 1 cake layer on a plate or a small cake board pipe a ring of the plain butter cream around the top edge work from the center pipe passionfruit butter cream in a spiral of butter cream on the inside of the ring until the top is covered and the level place another layer of cake on top pipe another layer of buttercreams finish with a third layer of cake cut side down run an offset palette knife on the side to smooth the butter cream poking out of the side carefully spread the plain butter cream to the top bottom and top of the cake to cover use a palette knife or a cake scraper to remove the excess cream the butter allowing some of the cake to show through to create a nude effect repeat with remaining cake layers and the plain and passionfruit piping bags to make 12 cupcakes
• place half the rest of the plain butter cream in the plain butter cream piping bag the place remains clean piping bag and cut a 5mm wide opening use the bags to pipe both small and great u2018pointsu2019 on the top of the cakes decorate with cachous and flowers

Nutritions of Champagne Cocktail Cakes Recipe

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