Description
A delectable, triple-layered, naked champagne cupcake to ring in the New Year with cheer. And delicious taste bursts!
Ingredients
Scale
Cupcakes:
- 6 eggs, separate whites from yolks
- 1 cup of water
- 2 pinches of salt
- 6 teaspoons baking powder
- 1 cup oil
- 1 1/2 cups sugar
- 3 cups flour
Champagne Icing:
- 1 cup butter
- 4 cups icing sugar
- 4 Tablespoons Champagne/ sparkling wine
- 1 teaspoon vanilla essence
Instructions
- Preheat the oven to 390 degrees Fahrenheit. Grease a deep baking sheet (approximately 18″ x 13″).
- Beat the egg whites until stiffly beaten with an electric mixer. Set aside.
- Beat the egg yolks, water, oil, sugar and salt.
- Add flour and baking powder and mix for a further 5 minutes.
- Fold in egg whites and place in greased baking tray.
- Bake for 20 – 30 minutes.
- Allow to cool in the tray and place in the fridge for 2 hours (or overnight). This makes cutting the cake easier.
- Use a cookie cutter (roughly 5-6 inches) to cut the cake into 24 circles. The leftover cake can be placed in the freezer and used for cake pops or trifle.
- Make sure the circles are level, pipe a circle of icing around the outer edge before placing another cake disc on top, taking care that the cakes don’t lean over.
- Finish with a piped decorative icing of your choice. And decorate with sparkly New Year accessories!
Happy New Year!