Aperol Spritz Cupcakes
🧁 Aperol Spritz - The Sophisticated Socialite
Trendy, stylish, and just returned from a summer in Italy. This cupcake knows the best rooftop bars and art openings, always has a signature scent, and somehow pulls off orange sunglasses. Effortlessly cool, with a slightly bitter edge that keeps things interesting.
YIELD: 36 CUPCAKES / ACTIVE TIME : 20 MINUTES / TOTAL TIME: 50 MINUTES
The ever-trendy cocktail turned into a dessert. Slip into a matching dress and you’ll be the hostess with the moistest.
Pick up a copy of LET THEM EAT CUPCAKES here! Inside you'll find a deep dive into the fundamentals of cupcake making, from mixing batters and buttercreams to designing and piping. It contains easy-to-understand instructions that ensure you won't get knocked off course while you are at work in the kitchen.
Guided by renowned pastry chef Gabrielle Cote, owner of the beloved Big Fish Cake Studio, Let Them Eat Cupcakes brings all of your baking goals and design dreams within your reach, whether you want to pursue your passion full-time, improve your skills, or make a loved one's birthday party feel a bit more special this year.
Inside you'll find the full recipe for Aperol Spritz Cupcakes and 99 others!
INGREDIENTS
- Butter Cupcake Batter (on page 36)
- Zest of 3 oranges
- French Meringue Buttercream (on page 30)
METHOD
Preheat the oven to 325F on convection mode or 350F for a conventional oven. Line three cupcake pans with paper liners.
Prepare the batter, adding the zest toward the end of the mixing process. Transfer it to a piping bag and pipe the batter into the paper liners.
Place the cupcakes in the oven and bake until their internal temperature is 200F, 20 to 25 minutes, rotating the pans halfway through.
Remove the cupcakes from the oven and let them rest in the pans for 5 minutes. Using an offset spatula, remove the cupcakes from the pans and transfer them to a cupcake holder. Cover them tightly and let them cool completely.
When the cupcakes are completely cool and ready to be frosted, prepare the buttercream.
Frost the cupcakes with the buttercream and serve.