Jump to Main ContentJump to Primary Navigation

Champagne and raspberry cupcakes


January is bleak enough withouth thinking about diets and detoxes, so we asked Cuckoo’s Bakery in Edinburgh to give us their delicious, spirit-lifting recipe for Champagne and raspberry cupcakes!

Makes 12



  • 160g unsalted butter
  • 160g caster sugar
  • 170g plain flour
  • 2 ½ teaspoonsbaking powder
  • 3large eggs, room temperature
  • 3 tablespoonsof champagne
  • 125g unsalted butter at room temperature
  • 275g icing sugar
  • 4 tablespoons of champagne
  • 8 tablespoons of raspberry jam
  • 4 tablespoons of champagne


1. Line 12 muffin cups with cupcake cases.

2. Cream the butter and sugar for 2 minutes using an electric hand mixer.

3. Crack the eggs into a jug and lightly beat them, add the champagne to them.

4. Sift the flour and baking powder on top of the creamed butter and sugar mixture.

5. Add the egg and champagne to the bowl.

6. Mix them with an electric hand mixer at a medium speed for two minutes.

7. Divide the batter among liners.

8. Bake for 18 minutes at 180C. Press lightly on top of the cakes – if they spring back they are ready.

9. Remove from the oven and place on a cooling rack if possible.



1. Place the butter into a mixing bowl and mix with an electric hand mixer until soft and whippy

2. Sift the icing sugar into the bowl and slowly blend with the hand mixer.

3. Increase the speed of the hand mixer slightly and beat together for 4 to 5 minutes.

4. Add the champagne and mix everything together with the hand mixer for a further one minute at a slow speed.



1. Mix the raspberry jam and champagne together in a bowl.

2. Using an apple corer, core out the centre of each cooled cake.

3. Using a teaspoon, fill the cored out cake with the champagne jam mixture and replace the cored out sponge back into the cake.

To decorate

1. Frost each of the cakes with a palette knife or piping bag and nozzle.

2. Decorate with your favourite sprinkles, a cocktail firework or a fresh raspberry. Have fun!



Pork steak with port and figs


Celebrating the cupcake


Beetroot and Persian Feta Salad



Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016

Brexit might affect the price of your wine

The industry is warning of an increase

by Amy Swales
19 Oct 2016

No more bar queues: meet the wine glass that automatically refills

*Approach with caution*

by Harriet Hall
19 Oct 2016

Londoners: you can now get a three-course, Michelin-starred takeaway

Eating on the sofa in your pants just got a whole lot more sophisticated

by Amy Swales
12 Oct 2016

Crisp lovers rejoice: London is getting its own crisps and dips cafe

All hail the crisp conveyor belt of our dreams.

by Amy Lewis
11 Oct 2016

Who wants to be a gin butler? It's a real job and we all want it

Brush up your drinking CV because applications are open

by Amy Swales
11 Oct 2016