Mother’s Day Cupcakes

Raspberry prosecco cupcakes

It’s Mother’s Day next Sunday so here’s my easy recipe for raspberry and prosecco cupcakes. Make these for your mum and earn brownie points for the rest of the year!

Our family

It’s my 40th birthday on Thursday this week so today, we went to The Magazine restaurant in Hyde Park to celebrate. Apparently, I’ve got a few more birthday surprises this week too. We had afternoon tea at The Magazine with my parents, sisters, their other halves, and seven kids under seven. Normally the sort of table you dread sitting next to, but the kids were really well behaved and the restaurant did everything possible to make life easy for us.

Magazine afternoon tea

The afternoon tea itself was really unusual and it’s had my mind buzzing full of ideas for different recipes. They have a very imaginative cocktail list too and between us we worked through a fair chunk of them. The restaurant is in a great setting – right by Serpentine Lake – and was designed by Zaha Hadid, who also designed the London 2012 Aquatics Centre. Despite the cold it was a really sunny day so we had a lovely afternoon strolling alongside the lake with the kids. Even though we’ve lived in London all our lives, neither my wife Sarah or I have ever taken the boats out on the Serpentine, so that’s on the to-do list for this summer.

It’s St David’s Day on Tuesday so a quick plug for this recipe from last year. It’s for Welsh cheddar, bacon and leek scones. They’re so easy. I also did a YouTube video for this recipe, which you can check out below.

Mother's Day Cakes

Mother’s Day (in the UK) is next week and last year, my recipe for lemon and raspberry cake went down a storm. As you can see from the picture above, so many people made it for their mums and sent me the results. This year I wanted to do another recipe that will be easy enough for novice bakers to attempt. So give these cupcakes a go, present them alongside a copy of my book, B.I.Y. Bake It Yourself (only £9 on Amazon), and hey presto, you’ll be your mum’s favourite child for the rest of the year!

Raspberry prosecco cupcakes

Raspberry & Prosecco Mother’s Day Cupcake Bouquet

Ingredients (makes 12, but you only need 7 for the bouquet so the other 5 are your prize for making them)

For the cupcakes

  • 2 large eggs
  • 2 tbsp prosecco (or champagne if you’re feeling flush, or milk if you want to make them alcohol-free)
  • 150g unsalted butter, room temperature
  • 150g caster sugar
  • 150g plain flour
  • 1 1/2 tsp baking powder
  • 12 raspberries (from a small punnet of around 150g)

For the icing

  • 200g unsalted butter, room temperature
  • 500g icing sugar
  • 3 tbsp raspberry puree (made by squashing the remaining raspberries from the punnet through a sieve)
  • 3 tbsp prosecco (as above, can be substituted for champagne, cava or milk)

For the board (if you want to display them in a bouquet as above)

  • Cake Board (the one I used was 14″ x 14″ and I get mine from here)
  • 500g fondant icing
  • 100g marzipan (optional – see below)
  • Yellow and green food colouring (I use the golden yellow and leaf green ones from this set but they’re available on their own here too)
  • Ribbon for the bow (you can use the same ribbon to edge the board, in which case you’ll also need glue or double-sided tape, but I used pink washi tape around the edge of the board instead)
  • Sugar butterflies (I used these ones)

Equipment needed

  • 12-hole muffin tin (e.g. this one)
  • 12 cupcake cases
  • Electric hand whisk
  • Large bowl
  • Two piping bags (I use these big ones as I get through them pretty quickly, but you can also use smaller ones like these)
  • Rolling pin
  • Weighing scales
  • Sieve
  • Cooling rack
  • Icing nozzle for piping the flowers (I used a closed star nozzle from this set)
  • Icing nozzle for the writing (I used a 3mm nozzle like this one)

Method

  1. Preheat the oven to 180oC  / fan 160oC  / gas mark 4
  2. Beat the butter and sugar together with an electric whisk until light coloured and smooth. Thoroughly beat in the eggs, then stir in the prosecco. The mixture might split here, but don’t worry, it’ll come back when you put the flour in
  3. Mix the baking powder into the flour and gradually fold this into the batter until fully mixed
  4. Place the cases into your muffin tin and load each with about a tablespoon of batter, then add a raspberry to the centre of the case and cover with another tablespoon of batter
  5. Bake for 15-17 minutes, or until a cocktail stick comes out clean when stuck into the sponge
  6. Once cooked, remove from the oven, take the cakes out of the muffin tin and set on a wire rack to cool
  7. To prepare the display board, mix a small amount of yellow food colouring into the fondant and knead well. I never used to cover my cake boards as I thought it was a bit of a waste of fondant, but it’s actually cheaper to re-cover boards like this than to use them once and have to throw them away as they have knife marks through them
  8. Lightly dust the top of the cake board with icing sugar and roll the fondant out onto the board from edge to edge until covered. Trim the edges of the board with a knife, then edge the board either in ribbon or coloured tape
  9. To make the buttercream icing, press the remaining raspberries through a sieve with the back of a spoon until you have a seedless raspberry puree. Beat the butter, icing sugar, raspberry puree and prosecco together with the electric whisk until fully combined and creamy
  10. Load the buttercream into a piping bag fitted with a star tip nozzle. Pipe swirls of buttercream onto each (fully cooled) cupcake. For a flower effect, start at the inside and work outwards in a spiral. I piped two layers of icing onto each of these cakes. Display the cakes onto the board as above
  11. Load the remaining buttercream into a new piping bag fitted with the 3mm nozzle. Write ‘Happy Mother’s Day’ or any other message onto the board
  12. I used marzipan for my flower ‘stems’ because my mum asked me to, and these are for her (and I do as I’m told), but you could easily use your fondant off-cuts instead. Knead a very small amount of green food colouring into the marzipan or fondant and roll them out into three thin sausages. Lay these onto your board and gently tie with ribbon
  13. Using tiny dots of buttercream with the 3mm nozzle, stick the butterflies (or any other decoration) onto the board
  14. Present to a very happy mum!

If you give these a go next weekend, please send me a picture. Happy Baking!

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3 thoughts on “Mother’s Day Cupcakes

  1. Pingback: May The Fortieth Be With You | Richard Burr

  2. Pingback: Roald Dahl Party | Richard Burr

  3. Pingback: Tiramisu Cake | Richard Burr

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