• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
    • Little Explorer Birthday Inspiration
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Chocolate Strawberry and Champagne Cupcake

March 6, 2016 By Dane McGregor Leave a Comment

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
 
Save Print
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!
3.5.3229

 

Other Posts you may like

Vegan Vanilla Cupcake
Strawberry Velvet Cupcake
Marmalade Toast Cupcake
Banana, Peanut Butter and Bacon Cupcake
Tweet
Pin1
Share94
95 Shares

Filed Under: Cupcakes

Previous Post: « Earl Grey and Spiced Caramel Cupcake
Next Post: Ambrosia Cheesecake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

The new eye-catching Fabulicious packaging has mad The new eye-catching Fabulicious packaging has made finding your favourite lollies easier, and they’re falling to meet you!

Sure to stand out on the shelves, @rjsnewzealand would like to tickle your taste buds with their mouth-watering range, sure to thrill any sweet tooth - much like myself.

But that’s not all, RJ’s believe in being better on the inside too. That’s why their entire range is proudly made 100% palm oil free and contains no artificial colours. So, keep and eye out for the new look range now falling into all leading retailers throughout NZ.

Not even gravity can stop this range, so which favourite will be landing in your hand?

#Sponsored
Who else might be a bit prickly before their morni Who else might be a bit prickly before their morning coffee?
To chocolate, or not to chocolate. That is the que To chocolate, or not to chocolate. That is the question.
I’m finally off to see the Barbie movie, BRB 🤫
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2023 · Baker Gatherer