Black Currant Champagne Buttercream
- In mixer, fitted with the whisk attachment, whip butter until creamed.
- Sift powdered sugar.
- Place Champagne in a container where you can whisk to remove the bubbles. The recipe works better with flat champagne.
- Add powdered sugar and champagne until creamed and well blended.
- Add in Black Currant Fruit Paste. Mix just until blended. Avoid putting too much air in. Icing will be a medium consistency, perfect for piping with a round or star tip.
- Place your cupcakes in the fridge once icing has been piped on the cupcakes allowing the icing to firm.
- Drizzle the black currant champagne over the top. This adds a little color, but also a little sour to counter the sweet icing.
Black Currant Champagne Drizzle
- In a small saucepan, combine the champagne and black currant Fruit Paste.
- Place over medium heat. Allow to boil. Reduce heat to simmer.
- This drizzle is very thin; if you prefer something a little more thick, leave over the heat longer.
- Allow to fully cool before placing in a plastic bottle.
- Apply the drizzle, allowing it to fall in the creases of your icing.
* Icing can be refrigerated for up to 10 days. Allow to come to room temperature, stir and use.