LEMONY PINK CHAMPAGNE MINI CAKES
Ingredients
- For the cake...
- 120 grams butter, softened
- 200 grams caster sugar
- 1 teaspoon vanilla extract
- 50 grams ground almonds
- 1 cup pink champagne or prosecco
- zest of one lemon
- For the icing
- 150 grams butter, softened
- 2 cups icing sugar, sifted
- 2 tablespoons pink champagne or prosecco (at room temp)
- finely grated zest of half a lemon
- OPTIONAL: Spray roses (to decorate)
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