Kir Royale Cupcakes

Here’s the first installment of my mammoth project – to make a cupcake a day for the whole month of May.

Kir Royale Cupcakes

I’m still in two minds about whether this is a good idea – I mean I know its a great idea, its just I have concerns about actually pulling it off. In a way its not making the cupcakes that’s the problem – it’s the posts that I am thinking will kill me! Maybe if I have the discipline to write the post while the cupcakes are baking and finish it up with photos at the end.

Kicking the month off is Gluten Free Friday and today it’s time for Kir Royale Cupcakes.

Kir Royale Cupcakes

My Champagne cupcakes are pretty delicious and it’s always been on the agenda to add Cassis (french blackcurrant liqueur) – painted over the hot cake, with a blackcurrant/champagne buttercream…

I always make Champagne cupcakes with real Champagne, but as these babies are going to be tainted with, not to put too fine a point on it, boozy Ribena, I’ve decided to go with a sparkling rosé instead. The Cassis though, is the real thing – it was an excuse to go to my local wine store and get a beautiful french bottle of gorgeousness. Also I have a cold, so my hot toddies are going to rock!

Kir Royale Cupcakes

Having done the taste test, I’m wondering if I don’t prefer these to the champagne ones. Tough call!

Makes 12 cupcakes

Rosé Cupcakes

ingredients

1 1/4 cup gluten free plain flour (I used Orgran)

1/3 tsp xanthan gum

3/4 cup + 3 tbsp sugar

2 1/4 tsp baking powder

75 g butter, softened

3/4 cup sparkling rosé

3 egg yolks

1 1/2 tbsp Cassis plus 1 1/2 tbsp sparkling rosé, for brushing

mixing

Combine dry ingredients, butter and half the rosé, beating at a low speed. Add the remaining champagne and egg yolks, beat until light and creamy.

Spoon mixture into 24 mini cupcake pans lined with paper cases that have been sprayed with canola spray.

Bake at 180 degrees Celsius for 12-15 minutes, until golden. The cupcakes will still whisper a little when taken out of the oven. While the cupcakes are still hot, poke all over with a skewer, and brush with the Cassis/rosé mixture.

When cold, pipe a rosette of the Blackcurrant Rosé Buttercream on top of each cake.

Blackcurrant Rosé Buttercream

ingredients

200g unsalted butter, softened

200g icing sugar

75mL sparkling rosé

1 tbsp freeze dried blackcurrant powder (I use Fresh As – if you can’t get this, substitute 2 tbsp blackcurrant jam)

Fresh or frozen blackcurrants, to decorate

24K gold powder and about 1/4 cup vodka, to decorate

mixing

Cream butter until lightened and very smooth. Add icing sugar and beat again until very pale and fluffy. Add the rosé, a third at a time, and beat well after each addition. Divide the frosting into two bowls and mix the blackcurrant powder into one.
Load the rosé frosting into one side of a piping bag fitted with a star nozzle. Load the blackcurrant powder into the other side. Pipe frosting in swirls onto cupcakes.

Cassis brushed cupcakes, the frosting bag, the frosted cakes

Pour about 1/4 cup vodka into a ramekin. Sprinkle a little of the gold powder over. The gold will settle out in a layer across the top of the liquid. Dip the top of each cupcake below the surface of the liquid, and lift up slowly. Continue with the rest of the cupcakes, replenishing the dip with a sprinkle of gold powder as needed. Let the cupcakes dry at room temperature. Decorate with extra blackcurrants or a little dollop of blackcurrant jam as desired.

The dipping process

Enjoy! xxx

Kir Royale Cupcakes – A Cupcake a Day in May