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!
100 g Cake flour
5 g Cocoa
1 g Baking powder
50 g Softened unsalted
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 are 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.
100 g Softened unsalted
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!
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