Stella Artois's new Raspberry flavoured Cidre is a perfect drink for the summer. It is so fruity and refreshing. I was sent some to try out and used some in a recipe for some deliciously light Raspberry Cidre Cupcakes topped with a cream cheese frosting. I made them completely dairy free by using soya cream cheese and margarine. The cakes have a lovely hint of raspberry flavour and the carbonation makes the batter really light and airy. The frosting contrasts really well with the fresh, juicy raspberry used to top the cupcakes.
Ingredients
250g SR Flour
1 teaspn baking powder
125g golden caster sugar
1 free range egg
6 tablespoons rice bran oil
150ml Stella Artois Raspberry Cidre
100g cream cheese
25 g butter or marg
250g icing sugar
5 tblspns Stella Artois Raspberry Cidre (boiled down to 2 tblspns of liquid)
12 raspberries
Method
Mix flour, baking powder and sugar in a bowl.
In a jug, whisk egg and oil and add cidre.
Add liquid to the dry ingredients.
Mix until just combined.
Put into 12 cupcake cases in a tin
Cook in a pre-heated oven at GM6 for approx 12-15 minutes.
Leave cakes to cool.
Put 5 tablespoons of cidre into a small pan and boil down until reduced to approx 2 tablespoons of liquid (to concentrate flavour and colour and boil off alcohol).
Beat marg and cream cheese.
Beat in icing sugar and concentrated cidre liquid.
Add more icing sugar to thicken to desired consistency.
(Add pink food colouring if you want a stronger colour.)
Spread frosting on cakes and top with a raspberry.
