champagne

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

For the dough (light baking mix)

For the topping

For decoration

• Pipettes
• Champagne or sparkling wine
• Golden glitter powder
• Golden sugar sprinkles

Let's go...

Preheat the oven (fan oven 180 °C). Line a muffin tray with cases.

Dough
For the dough, beat the butter, sugar and vanilla sugar until fluffy. Gradually stir in the eggs. Mix the flour, baking powder and salt and fold in.

Dough Baking Mix
Prepare baking mix according to instructions.

Then stir in the coconut flakes and champagne/sparkling wine.

Pour half of the batter into the muffin tins. Bake the cupcakes without CUCAP® for 5 minutes (as the batter is very runny). Then press in the CUCAP®.
Note: Do not press the CUCAP® all the way onto the base. Bake on the middle rack for a further 15 minutes. Remove the CUCAP® after baking.

Topping
While the dough is baking, beat the cream, vanilla sugar and cream stiffener with a hand mixer until stiff. Then, in a separate bowl, beat the mascarpone and sugar with a hand mixer until smooth. Finally, add the champagne/sparkling wine and lemon zest to the mascarpone mixture. Carefully fold the cream into the mascarpone mixture. Chill in the fridge for approx. 30-60 minutes.

Take the topping out of the fridge and fill it into a piping bag with a star nozzle.

After the cupcakes have cooled, pipe the topping first into the recess and then onto the cupcake.

pipette
Mix champagne/sparkling wine and glitter powder well and fill into the pipette.

decoration
Decorate with gold glitter powder and sugar sprinkles. Press the pipette into the side of the topping and the cupcake.