Tim Tam biscuits have been a household kiwi delight for many years. So when Shannon from Be My Light Blog and Instagram approached me wondering if I could collaborate with her on a project she was currently working on, of course I jumped at it.

Shannon has been a part of a media push for some new Tim Tam flavours that Arnott’s had recently released. Given the brief to interpret the new Tim Tam flavour ‘Strawberry Champagne’ into a cupcake, the outcome was clear. So here is my cupcake twist on the ‘Strawberry Champagne’ Tim Tam.

This recipe is for a moist chocolate malt cupcake, filled with delicious strawberry goo and topped with a champagne buttercream. However if you’re anything like myself and aren’t a huge drinker and don’t have a nice bottle of champagne lying around, you can substitute the champagne for your favourite white wine.

If you need the recipe for the Strawberry Goo, click here for my recipe for the perfect Fruit Goo.

Chocolate Strawberry and Champagne Cupcake

 

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Prep time

35 mins

Cook time

40 mins

Total time

1 hour 15 mins

 

Serves: 12

Ingredients

• Cupcake
• 175g Plain Flour
• 30g Cocoa Powder
• 10g Malt Powder
• 185g Caster Sugar
• ½ Teaspoon Baking Soda
• 75g Dark Chocolate
• 2 Eggs
• 120ml Cooled Coffee
• 120 Buttermilk
• 105ml Oil
• 
  
• Filling
• Strawberry Goo (See link above)
• 
  
• Topping
• 150g Butter - Softened
• 360g Icing Sugar
• 2 Tablespoon Champagne
• Pink Food Colouring
• 1 pack of Strawberry Champagne Tim Tam Biscuits
• Fresh Strawberries

Instructions

1. Flick oven onto 170 degrees bake and line a cupcake tin with 12 cupcake cases.
2. Using a food processor chop up the chocolate and then add to a large bowl, along with the sifted dry ingredients.
3. Whisk the wet ingredients in a free-standing mixer until well combined.
4. With the mixer on a low speed, slowly add the dry ingredients and continue to whisk until smooth.
5. Pour mixture into a small jug and fill paper cupcake cases about two-thirds full.
6. Bake between 16-20 minutes or until screw comes out clean or cupcake springs back when touched. Leave cupcakes out to cool before filling with strawberry goo.
7. When the cupcakes have cooled slightly, core out the centre of the cupcake and fill with strawberry goo (See link above for recipe for fruit goo).
8. When that's done, let's move onto the buttercream. Again using the free-standing mixer, add the softened butter and beat for 5 minutes, scraping down the sides occasionally.
9. Sift icing sugar into a large bowl and add to the butter in two stages, beating for another 3 minutes between each addition.
10. Now on a slower speed add the champagne and a drop of pink food colouring (you're after a very pale tint of pink, less can be more in this instance), before blasting the buttercream for another minute or so.
11. To top off these beauties, pipe a swirl of champagne buttercream on top, sprinkle with 'Strawberry Champagne' Tim Tam biscuits and squash in a fresh strawberry. If you're feeling a little more adventurous, drip on some extra strawberry goo. Wow!

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