Issued by:GC Communications on behalf of: The
House of J.C. Le Roux
Transform an everyday
recipe into a Méthode Cap Classique indulgence with melt-in-your-mouth J.C. Le
Roux La Vallée cream cheese icing cupcakes.
Made in the
time-honoured French tradition of secondary bottle fermentation whereby the
delicate bubbles are created and captured in the bottle, the palate pleasing
demi-sec, La Vallée, adds a luxurious finishing touch to the decadent sugar
syrup that crowns this delicious cupcake treat.
Be sure to have extra,
well-chilled bottles and flutes on hand to share with your friends and loved
ones when tucking into these home baked gems.
Herewith the recipe,
courtesy of www.breadnbutter.co.za:
J.C. Le Roux La Vallée
cupcakes with cream cheese icing
Makes 16 cupcakes
For the cupcakes:
4 extra large eggs
310 ml castor sugar
500 ml cake flour
15 ml baking powder
2,5 ml salt
250 ml milk
100 g butter
5 ml vanilla extract
Sugar syrup:
60 ml J.C. Le Roux La
Vallée
75 g sugar
For the cream cheese
icing:
720 g (3 tubs) cream
cheese
240 g icing sugar
1.
For the cupcakes, preheat the oven to 180°C. Fill 16 muffin holes with paper
cupcake cases.
2.
Cream the eggs and sugar together with an electric beater until pale and
fluffy. Sift the flour, baking powder and salt together and gently fold it into
the egg mixture.
3.
Gently heat the milk and butter in a saucepan over low heat, do not boil. Stir
the warm milk mixture and vanilla essence into the batter. Pour into the
prepared cases and bake for 25-30 minutes.
4.
For the sugar syrup, combine the J.C. Le Roux La Vallée and the sugar in a
small saucepan over low heat. Cook slowly until the sugar has evaporated and
then turn up the heat. Cook until the mixture is slightly syrupy.
5.
For the cream cheese icing, combine the cream cheese and icing sugar in a bowl,
and mix through.
6.
Remove the cupcakes from the oven and drizzle with the J.C. Le Roux La Vallée
syrup.
7.
Place the cupcakes in decorative cupcake moulds and pipe the icing onto each
cupcake. Sprinkle with edible gold glitter.
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*Recipe and image
courtesy of www.breadnbutter.co.za*
