221bakinggeeks:

Irene Adler’s Champagne and Raspberry Cupcakes

Don’t be deceived by the light, frothy mixture - Irene Adler is not to be underestimated. Sweet, creamy icing and luxurious champagne flavoured sponge gives way to a sharp raspberry twist hidden in the centre that’ll have you over the table begging for seconds (twice.) These cupcakes are stylish, sophisticated and melt-in-the-mouth smooth, certainly glamorous enough to be served with a glass of fizz at an initial consultation with “The Woman”…

Ingredients (16-20 cakes)

• 240g plain flour
• 1 tablespoon baking powder
• Pinch of salt
• 100g butter (softened)
• 180g caster sugar
• 1 egg
• 150ml full fat milk
• ½ teaspoon vanilla extract
• 150ml champagne (Don’t tell Irene but it doesn’t need to be the stuff they serve at the Ritz – just something you’d be happy finishing off while they’re in the oven…)
• Jar of raspberry curd – We used this incredible stuff we found at the South Bank Real Food Market by “The Apple Tree”, but if you can’t track it down and don’t fancy making your own, then raspberry compote would be the best substitute, or a good quality jam.

For the icing…

• 500g icing sugar
• 200g butter (softened)
• 3 tablespoons champagne
• Something to decorate

1. Pre-heat the oven to 190°C, 370°F or gas mark 5. Line a muffin tin with sexy cases.
2. Sift together the dry ingredients: flour, baking powder, salt. This is especially important for this recipe as it’s got such a light, fluffy texture.
3. Beat the butter and sugar into the powder mix, until you have a fine, crumby consistency.
4. Beat together the egg, milk, vanilla and champagne. Then combine this with the dry mix – pour in about two thirds at first, and once that’s turned to a smooth batter add the rest.
5. Transfer the batter to a jug and pour it into the cases. They will rise quickly and you need some space on the top to ice, so don’t overfill – aim for about a third.
6. Bake for around twenty minutes, then leave to cool on a wire rack.
7. When they’re completely cool you need to create the hollows to put the raspberry in. We used this nifty little tool called a cake corer, but if you don’t want to buy one of those an apple corer would do the job. Then spoon raspberry filling into the centres.
8. To make the icing, beat together the soft butter and icing sugar, then gradually add the champagne.
9. Carefully pipe the icing onto the cakes in a pretty swirl. To decorate we used these sugar diamonds, but there are all sorts of things that would add that touch of glamour – grated white chocolate, red sprinkles, Haribo lips, Hershey’s kisses, halved strawberries… or you could leave them in their battle dress. ;)

Non Alcoholic Alternative

If you want to make a batch of virgin Irene cakes (insert your own joke here) simply skip the champers, up the milk to 200ml and the vanilla to a full teaspoon, and use milk in the icing instead.