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Sunday Magazine Recipe: Lemony pink champagne mini cakes

This is the perfect way to mix things up at your next afternoon tea or celebration.

These beautiful little cakes are a fantastic option to give a touch more interest and sophistication to your average vanilla cupcake.

The fresh lemon zest brings out the subtle floral and fruity notes in the champagne in the cake, and they are simply perfect with a wee glass on the side as well! 

Lemony Pink Champagne Mini Cakes

Makes 8 large cupcakes

Cake
120g butter, softened
200g caster sugar
1 teaspoon vanilla extract
3 organic eggs, separated
150g plain flour
50g ground almonds 
1½ teaspoons baking powder
1 cup pink champagne or prosecco 
zest of one lemon

Icing
150g butter, softened
2 cups icing sugar, sifted
2 tablespoons pink champagne or prosecco (at room temp)
1 teaspoon vanilla extract
finely grated zest of half a lemon 

To decorate
8 spray roses 

Preheat oven to 180C fan bake. Place greaseproof liners into 8 holes of a large muffin tray.

Combine flour, ground almonds and baking powder. Add half into the mixture, stir until just mixed, then repeat with second half. Next, add the pink champagne/prosecco and lemon zest. Stop your electric mixer once all the ingredients are combined, be careful not to over mix.

Divide the batter evenly between the muffin holes. Bake for approximately 30 minutes or until golden in colour and springy to the touch.

Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.

Meanwhile, make the icing: in the bowl of an electric mixer beat butter and icing sugar until smooth, pale and fluffy. Gradually add in the pink champagne/prosecco, vanilla and lemon zest and continue beating until smooth and creamy.

Once the mini cakes are cool, use a piping bag to pipe some icing onto each one in a swirling motion. Decorate with fresh spray roses and serve with a glass of pink champagne, of course!

Store mini cakes in an airtight container in the fridge for up to 3 days.

Photo: Emma Boyd