Beautifully light and fluffy with a hint of champagne, this is the perfect cupcake for any birthday or tea party. Another elegant and sophisticated recipe from the Queen Bee of Baking Peggy Porschen.
So here’s how (makes about 12):
Cake mixture:
- 200g unsalted butter
- 200g caster sugar
- pinch of salt
- 1 tsp vanilla extract
- 4 medium eggs
- 200g self raising flour
For the cream cheese frosting:
- 200g full-fat cream cheese
- 200g unsalted butter
- 500g icing sugar
- Pink Champagne, to taste
- few drops of pink food colouring
For the syrup:
- 150ml water
- 150g caster
- Pink Champagne, to taste
Extra ingredients:
- 350g good quality strawberry jam
- 12 small strawberries
Cream together the butter, sugar, and vanilla until light and fluffy and then mix in the eggs and flour until smooth. Spoon into cupcake cases until two-thirds full and bake for 15-20 minutes at 175C oven (155C fan). Whilst the cakes are in the oven, bring the caster sugar and water to the boil in a saucepan until the sugar has dissolved. Leave to cool and then add the champagne to taste. After the cakes have been out of the oven for about 5 minutes use a pastry brush to brush on the top of the cakes the sugar champagne syrup. Place in the fridge to cool.
To make the cream cheese icing, mix together the butter, sifted icing sugar and butter until smooth. Add in a few drops of pink food colouring until its a pale pink colour. Add in a few tablespoons of champagne to taste but make sure that it isn’t too runny. Leave in the fridge to cool. Take the cakes out of the fridge and use a melon baller to scoop out the tops of each case. Using a teaspoon, fill the scooped-out holes of the cupcakes with strawberry jam.
Spoon the cream cheese icing into a piping bag and pipe a rosette of icing on top of each cupcake. To finish, place a strawberry half on the top of the icing of each cupcake.
Serve with a glass of pink champagne. Enjoy!
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