WINE AND CUPCAKES?! THE HOLIDAYS ARE HERE!
- 08 December 2012
- 0 Comment(s)
- Print Recipe
WINE AND CUPCAKES?! THE HOLIDAYS ARE HERE!
WINE AND CUPCAKES?! THE HOLIDAYS ARE HERE!
With a brand new look and taste, the 2012 Leopard’s Leap Lookout Semi-Sweet is not only fresh and crisp with a slight dazzling sweetness but also a beautiful partner to sweets and desserts!
For a lovely combination, bake these delicate vanilla cupcakes and serve them with the Leopard’s Leap Lookout Semi-Sweet – how elegant and festive!
Vanilla
Cupcakes
- 100 g Cake flour
- 5 g Cocoa
- 1 g Baking powder
- 50 g Softened unsalted butter
- 100 g Castor sugar
- 1 Whole free-range egg
- 5 ml Red Food Colouring
- 2.5 ml Vanilla extract
- 62.5 ml Milk
- Pinch of salt
Preheat oven to 170°C.
Line a 6 hole muffin tray with cupcake papers.
Sift together the flour, cocoa and baking powder and salt. In a separate bowl, cream the butter for 1-2 minutes. Add the castor sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has dissolved. Add eggs one at a time, beating for 1 minute after each addition, or until mixture is light and fluffy. Add vanilla extract, red food colouring and beat until combined.
Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat the process. Add the remaining third of the flour and beat until thoroughly combined; do not overbeat as this will toughen the mixture.
Spoon mixture into cupcake papers, filling each paper about three-quarters full. Bake for 15-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.
Vanilla
Buttercream Icing
- 100 g Softened unsalted butter
- 15 ml Milk
- 5 ml Vanilla extract
- 250 g Icing sugar
Sift the icing sugar in a bowl. Cream the butter for 2-5 minutes. Add the icing sugar and beat for 1-2 minutes until the mixture is light and fluffy.
Add the milk and vanilla extract, and beat until the mixture is a spreadable consistency.
Decorate as desired and enjoy with a glass of 2012 Leopard’s Leap Lookout Semi-Sweet!
With a brand new look and taste, the 2012 Leopard’s Leap Lookout Semi-Sweet is not only fresh and crisp with a slight dazzling sweetness but also a beautiful partner to sweets and desserts!
For a lovely combination, bake these delicate vanilla cupcakes and serve them with the Leopard’s Leap Lookout Semi-Sweet – how elegant and festive!
Vanilla
Cupcakes
- 100 g Cake flour
- 5 g Cocoa
- 1 g Baking powder
- 50 g Softened unsalted butter
- 100 g Castor sugar
- 1 Whole free-range egg
- 5 ml Red Food Colouring
- 2.5 ml Vanilla extract
- 62.5 ml Milk
- Pinch of salt
Preheat oven to 170°C.
Line a 6 hole muffin tray with cupcake papers.
Sift together the flour, cocoa and baking powder and salt. In a separate bowl, cream the butter for 1-2 minutes. Add the castor sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has dissolved. Add eggs one at a time, beating for 1 minute after each addition, or until mixture is light and fluffy. Add vanilla extract, red food colouring and beat until combined.
Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat the process. Add the remaining third of the flour and beat until thoroughly combined; do not overbeat as this will toughen the mixture.
Spoon mixture into cupcake papers, filling each paper about three-quarters full. Bake for 15-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.
Vanilla
Buttercream Icing
- 100 g Softened unsalted butter
- 15 ml Milk
- 5 ml Vanilla extract
- 250 g Icing sugar
Sift the icing sugar in a bowl. Cream the butter for 2-5 minutes. Add the icing sugar and beat for 1-2 minutes until the mixture is light and fluffy.
Add the milk and vanilla extract, and beat until the mixture is a spreadable consistency.
Decorate as desired and enjoy with a glass of 2012 Leopard’s Leap Lookout Semi-Sweet!
Related Articles
