Strawberry and Champagne Cupcakes

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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.

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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.

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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.

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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.

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Serve with a glass of pink champagne. Enjoy!