I’m a big fan of a pretty cocktail. And when it’s paired with a pretty, bite-sized dessert? Well, that’s a home run to me. So this oh-so-lovely cocktail and cake combo from Rebecca With Urban Flip Flops, April With Tea America and Maxeen Kin Photography is basically my idea of perfection, and you can bet your bottom dollar I’m saving these recipes for my next little gathering.
From Rebecca With Urban Flip Flops…I teamed up with Maxeen Kin Photography and April With Tea America to create some small tea size bites and seasonal cocktails, Sips & Sweets! This cocktail is an easy fresh pear puree, champagne , thyme and gold leaf. So pretty, so easy and so delicious. This would be perfect for a Fall wedding! Paired with mini naked fig cakes, it is perfect for a bridal shower, brunch or wedding.
Pear Champagne Cocktail
Two-Bite Buttermilk Naked Cakes with Pink Champagne & Tonka Bean Buttercream Frosting
Makes roughly 30 two-layer, two-bite cakes using an 8-cavity Freshware silicone popover mold
Adapted from Smitten Kitchen
3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract
1. Preheat the oven to 325F. Lightly butter the mold cavities using a pastry brush.
2. Combine the cake flour, sugar, baking powder, and salt in a large mixing bowl. Using a fork or hand mixer, blend the dry ingredients thoroughly. Add the butter and 1 1/4 cup of the buttermilk. Start mixing the batter on low speed and once the ingredients have incorporated, increase the speed and beat until light and fluffy, 2 to 3 minutes.
3. In a separate bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; transfer the batter to piping bags, scraping down the sides.
4. Fill each cavity 2/3 full, leaving enough room for the cake to rise.
5. Bake your two-bite cakes for 15 minutes and then increase the time in 3-minute increments, until a wooden toothpick inserted in the center comes out clean. Typically it will take 20-23 minutes.
6. Leave your cakes in the baking mold until they are cool enough to handle, and then turn the cakes out onto a cooling rack.
Pink Champagne & Tonka Bean Buttercream Frosting
Adapted from Food Network
4 sticks unsalted butter, room temperature
6 cups powdered sugar
4 tablespoons pink champagne (prosecco works just as well if need be)
1/2 a tonka bean, grated
Gel food coloring (if desired)