Cosmo cupcakes

Cosmo cupcakes

By
From
Boutique Baking
Makes
24 cupcakes
Photographer
Georgia Glynn Smith

Cupcakes and cocktails go hand in hand, and the cosmopolitan lends itself perfectly as inspiration for this recipe. For party fun, serve in cocktail glasses or stick short drinking straws into the icing.

Ingredients

Quantity Ingredient

For the sponge

Quantity Ingredient
125g dried cranberries
cointreau liqueur, for soaking
200g unsalted butter, softened
200g caster sugar
pinch salt
2 oranges, finely zested
4 medium eggs
200g self-raising flour

For the frosting

Quantity Ingredient
200g full-fat cream cheese
200g unsalted butter, softened
pinch salt
500g icing sugar, sifted
2 oranges, finely zested
a dash cointreau liqueur, to taste

For the sugar syrup

Quantity Ingredient
150ml freshly squeezed orange juice
150g caster sugar
50ml cointreau liqueur

For the decoration

Quantity Ingredient
metallic pink sugar pearls

Equipment

Quantity Ingredient
Basic baking kit
plastic piping bag
2 12-hole muffin trays
24 large metallic pink cupcake cases
large star piping nozzle
Making a paper piping bag

Method

  1. Soak the cranberries in Cointreau liqueur, cover with clingfilm and leave to infuse overnight.
  2. Preheat the oven to 175°C. Prepare the muffin trays by placing the cupcake cases inside the holes.
  3. To make the frosting

    Place the cream cheese in a mixing bowl and beat until smooth and creamy. Place the butter, icing sugar and orange zest in a separate bowl and cream together until very pale and fluffy. Add the cream cheese, a little at a time, to the butter mixture and mix at medium-high speed until the frosting is combined. Flavour with Cointreau liqueur to taste. Chill until set.
  4. To make the cupcakes

    Place the butter, sugar, salt and orange zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour. This will rebind the batter. Once all the egg has been incorporated into the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.
  5. Using a piping bag or tablespoon, place the batter into the cupcake cases until two-thirds full only. Drain the cranberries, reserving the liquid to add to the sugar syrup. Divide the cranberries evenly and drop into the cupcakes.
  6. Bake for 12–15 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
  7. To make the sugar syrup

    While the cupcakes are baking, prepare the sugar syrup for soaking. Place the orange juice and caster sugar into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool slightly. Flavour with the reserved Cointreau liquid to taste.
  8. Once the cupcakes are baked, let them rest for 10 minutes outside of the oven. Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm; this allows the syrup to be absorbed faster. Once warm, remove the cupcakes from the trays and leave to cool on a wire cooling rack.
  9. To decorate

    Prepare a plastic piping bag fitted with a large star nozzle. Fill with the chilled frosting. Pipe a rosette of frosting on top of each cupcake. To finish, sprinkle pink sugar pearls over the frosting for each cupcake.
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