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Cava Cupcakes With Delightful Raspberries
Well, before i made these cava cupcakes i never knew what cava actually was. I thought it might well have been the stuff the islanders eat to relax with. But now i know its actually is Spanish sparkling wine. So these cava cupcakes are a real special treat.
I use wholemeal flour because its alot healthier but you may want to use normal standard flour or a mix of standard and wholemeal. If you would like to check out our free classes on cooking and baking please click here and select a course or school closest to you for more information.
Sumptuous Cava Cupcakes With Delightful Raspberries
Ingredients
- For Cava Cupcakes
- 115g of whole cream butter
- 220g Raw Sugar
- 250g Wholemeal flour
- 1.5 teaspoons of fresh baking soda
- 80 ml of fresh raw or pasturized milk
- 40 ml of pure cava
- 2 large eggs
- For the Cupcake filling:
- 200g of fresh raspberries
- 4 tbsps . sugar
- In order to fill all of them, prepare a fresh raspberry puree, cooking 200g of fresh raspberries along with 4 tbsps . sugar to a simmer (with out stirring). allow it to cool and then using an apple corer fill the cupcakes.
- For the butter cream
- 250 g whole cream butter
- 300 g of pure icing sugar
- 4 tablespoons of cava
- 1 tsp fresh raspberry liqueur (not essential)
Instructions
- Preheat stove to 180 degrees celcius
- Get ready cupcakes pan with 12 capsules.
- Whip whole cream butter with th sugar until blended and the mixture is clear.
- Combine the egg, whipping until incorporated. Lightly Sift in wholemeal flour with the baking powder.
- Combine about half the wholemeal flour mixture and then whip on minimum speed till ingrediants are incorporated. After that, add the whole milk whilst whipping at very low speed.
- Combine the remaining half of the wholemeal flour and lastly the actual cava.
- distribute the cake mixture in cupcake cups, only fill not more than about 2/3.
- Cook 20-22 min's or till a toothpick ot fork comes out clean.
- Allow to cool in pan for 5 min's after which transfer the cupcakes to your wire stand till entirely cool.
- For the Cupcake filling:
- Sift the pure icing sugar and place in a dish along with the whole cream butter and some liqueur. Whip all of the ingredients initially 1 minute at very low speed, after that at maximum speed around Five minutes.
