Cosmo Cupcakes

Missing out on family celebrations is never much fun, especially when you belong to a family which always honours special occasions with plenty of booze and good food.  I love enjoying special meals with my loved ones, be it at home or in a restaurant, and washing down the food with a cocktail or two.  Cosmopolitans are one of my mum’s favourite cocktails.  I remember drinking them in a Broadway theatre with my brother when we went on holiday to New York; I remember a couple of Christmases ago when the central heating stopped working and we huddled in front of the heater with Comsopolitans, boozing away the afternoon.

So, in honour of my mother’s birthday later this week, here are the cupcakes I would be treating her to, were I not many miles away.  They’re the first thing I’ve made from my new Peggy Porschen book, which is more complicated (presentation-wise, certainly) than other baking books I own, but I feel ready for more challenges.  There are a couple of tweaks I would make next time, noted below, but by and large they were really tasty little cakes (and received the coveted 10/10 score from my boyfriend!).  With a bit of sparkle on top, they are ideal for celebrating birthdays.  In this case, another year older, but never any wiser!

Cosmo Cupcakes

Makes about 16 (I quartered the recipe and got 4), from Boutique Baking by Peggy Porschen

Ingredients:

Sponge:

125g dried cranberries

Cointreau, for soaking

200g butter, softened

200g caster sugar

pinch of salt

zest of 2 oranges

4 medium eggs, beaten

200g self-raising flour

Icing:

200g full-fat cream cheese

200g butter, softened

pinch salt

500g icing sugar, sifted

zest 2 oranges

dash of Cointreau, to taste

Sugar syrup:

150ml freshly squeezed orange juice

150g caster sugar

50ml reserved Cointreau, from soaking the cranberries

Method:

1.  Place the cranberries in a bowl, cover generously with Cointreau, cover with clingfilm and leave overnight.

2.  Preheat the oven to 175C and line muffin trays with paper cases.

3.  Cream together the butter, sugar, salt and orange zest until pale and fluffy.

4.  Gradually whisk in the eggs.

5.  Sift in the flour and stir until just combined.

6.  Following the original recipe, you should fill the paper cases two-thirds full with the batter, then drain the cranberries, reserving the liquid for the sugar syrup, and drop them into the cupcakes.  However, to get a better distribution, next time I plan to fill the case sone third full, scatter in the cranberries, then top up the batter to two thirds full.

7.  Bake for 12-15 minutes (mine took a few minutes longer, so do test them before taking them out of the oven) until golden brown and springy to touch.  Stand in the tins for 10 minutes after baking.

8.  While the cupcakes are baking, make the sugar syrup:  in a small pan, bring the orange juice and caster sugar to the boil and simmer until all the sugar crystals are dissolved.  Set aside to cool slightly.  Flavour with the reserved Cointreau to taste – 50ml should be enough.

9.  While the cakes are still in the tins, pour 1/2 a teaspoon of the sugar syrup over each one.  (The recipe calls on you to simply brush them with it, but for me the booze didn’t come through strongly enough, so this should do the trick if you also favour a boozier bite.)  Then remove them to a wire rack to cool completely.

10.  To make the icing, beat the cream cheese until smooth.  In a separate bowl, cream together the butter, icing sugar and orange zest.  Add the cream cheese a little at a time, mixing with an electric mixer until combined.  Add a splash of Cointreau, or any leftover from the cranberry-soaking.  I imagine a bit of bright pink food colouring wouldn’t go amiss either.

11.  Ice the cakes and make them look suitably pretty!

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6 Responses to Cosmo Cupcakes

  1. Those cupcakes look amazing!
    I wouldn’t want to miss a party either 🙂

  2. badkehtty says:

    Gorgeous cupcake recipe and I love the glitter on top! I absolutely love cosmos (or any kind of cocktail really). A girl after my own heart 🙂

    Thanks for your kind comment on my blog!

  3. Koko says:

    One of my favourite cocktails…in cupcake form! Does it get any better than that!?? I don’t think it does….

    Thanks for the lovely comment on Koko’s Kitchen!

    • Jenny says:

      Cocktail cupcakes are definitely a winner. Hummingbird Bakery has a range of them, and shares the recipes in their book – highly recommended!

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