Kootek Champagne Buttercream & Flat Top Cupcake for Mother's Day
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12-15
Every cupcake is expertly handcrafted to perfection, boasting a sleek flat top design that exudes elegance.
However, the real highlight of these treats is undoubtedly the opulent Champagne Buttercream frosting. Crafted using only the finest champagne and skillfully whipped to a creamy consistency, it lends a delightful touch of sparkle to each mouthful.
Whether you're spoiling Mom with a sumptuous dessert or organizing a memorable Mother's Day event, these cupcakes are guaranteed to captivate with their exceptional flavor and refined appearance.
1.5 cups champagne or sparkling wine
1 cup unsalted butter at room temperature
480g confectioner's sugar
1 tsp vanilla extract
3/4 tsp salt (or to taste)
Reduce (simmer) your champagne on the stove for about 30 minutes. It should reduce in volume by at least half. Let cool completely.
In a stand mixer with paddle attachment, cream butter until light and fluffy (about 5-7 mins on high speed).
Add sugar, vanilla, and salt to taste. Mix on high for 2 mins.
Add 3 tablespoons reduced champagne. Taste, add more if you'd like a stronger flavor. Add more powdered sugar 1/2 cup at a time if the buttercream gets too soft.
Mix on low for 5 mins for creamy texture.
This recipe will frost about 12-15 cupcakes.To make the flat top design, use Kootek round tip K21 to pipe a large dollop on the center of a cupcake. Flip out and press upside down onto a piece of parchment paper on a baking tray. Freeze for 20 mins, then slowly remove to reveal the flat top.
Decorate using K01 to make flower stems and K13to make leaves, and K26 to make hydrangeas and K16 to make small rosettes. ENJOY!
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