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prosecco

14th December 2018 // 1 Comments

Recipe: Bottega Prosecco Swiss Meringue Buttercream!

Rose Gold Bottega prosecco Swiss Meringue Buttercream by Juniper Cakery

With party season right around the corner you’re going to want to impress everyone with all the chic treats you can whip up! It’s also easy to feel overwhelmed or stuck on what to make. For us anything with a bit of glitz and a hint of alcohol is the way to go. Obviously with that in mind our prosecco Swiss Meringue Buttercream is a must try! Soft buttery swirls infused with fruity Bottega Rose Gold prosecco on top of freshly made cupcakes? Who could say no? Obviously the answer is… no-one.

Ingredients needed…

114g egg whites
226g granulated sugar
340g unsalted butter, cut into cubes
Pinch of salt
Pink food colouring (we like to use ‘Flamingo Pink’ by Sugarflair)
200ml Bottega Rose Gold Prosecco

Bottega prosecco Swiss Meringue Buttercream recipe from Juniper Cakery

 

Note: You’ll definitely need a stand-up mixer for this prosecco Swiss Meringue Buttercream recipe! It’s going to get frustrating and hard trying to whisk by hand!

Step 01:

Firstly you’ll need to quickly reduce your Bottega Rose Gold Prosecco! Sounds tricky, but it really isn’t. Add 200ml of your prosecco to a sauce pan on a medium to high heat. Stir gently while bringing to a boil. It should take around 8-10 minutes for your prosecco to reduce down to around half the amount you started with. The flavour will still be there, but what you need is to rid yourself of too much liquid that could hinder the consistency of your SMBC (Swiss Meringue Buttercream). When this has reduce set aside to completely cool down.

Step 02:

You’ll need to make sure that your bowls, paddles, whisks and utensils are cleaned with fresh lemon juice to stop your egg whites from going flat. Any fat from a previous mix can stop egg whites from whisking properly!

Step 03:

Seperate your egg whites into a medium sized bowl and set them aside.

Step 04:

Next prepare a sauce pan of boiling water on medium to high heat. Add your bowl of egg white on top of the boiling water (not into it). Then whisk your egg whites in the bowl over the sauce pan.

Step 05:

Gradually add in sugar. Keep whisking until the sugar is fully dissolved.

Tip: You can test whether the sugar has dissolved fully by rubbing the egg mixture between your fingers. It’s ready when you can’t feel any undissolved grains of sugar. and until your mix is pale and fluffy.

Step 06:

With your stand mixer use your whisk attachment not the paddle. Add the egg and sugar mix to your bowl and whisk on the highest speed on your mixer for 5 minutes. Your egg white mixture should be white, sticky and have a bit of a glossy sheen. The bowl should also be cool to touch!

Step 07:

Now you need to remove your whisk attachment and switch to the paddle attachment. Then on a medium speed begin to add the chilled butter a cube at a time! There’ll be a point when your SMBC will look scary and curdled. Don’t worry about it. Keep mixing and it will soon start to look silky!

Step 08:

Finally, you can add in a little of your pink food colouring along with your reduced Bottega Rose Gold Prosecco. We strongly recommend adding a little prosecco at a time and taste test! It all depends on just how boozy you’d like it to taste. We’re perfectly OK with a hit of alcohol so obviously we used the whole amount.

Rose gold prosecco SMBC recipe by Juniper Cakery

Bottega prosecco Swiss Meringue Buttercream recipe by Juniper Cakery

SMBC is amazing to pipe. It’s oh so silky and creamy and utterly perfect for adding flawless swirls on top of cupcakes. You can use this prosecco Swiss Meringue Buttercream recipe to smooth over freshly filled cakes and even use to fill decadent doughnuts with!

9th December 2013 // 0 Comments

Bellini Cupcake Recipe for The Devilled Egg

Every year the fun filled winter season tempts us all with decadent desserts and luxurious liqueurs. This year is obviously no different as we present this grown up gourmet Bellini cupcake; perfect for celebrations and soirées! This light and fluffy Prosecco cupcake is filled with home made peach and brown sugar confiture, generously swirled with vanilla pod infused buttercream and finished with a sweet (no pun intended) white chocolate and Prosecco ‘snowball’ truffle. We created this cupcake recipe especially for Bristol based culinary school, The Devilled Egg. This festively frivolous cocktail inspired cupcake is sure to make you a hit on the dinner party circuit! Why not make your way to The Devilled Egg Kitchen Academy’s blog for our full recipe!

Bellini Cupcake by Juniper Cakerybelliniportrait1bellinilandscape

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