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!

Chocolate Strawberry Cupcakes

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Its strawberry season which means that at the moment they taste extra sweet and juicy. They are also (not surprisingly) even more delicious dipped in chocolate. It was friend’s birthday last week so as a little post-dinner treat I thought I’d make a batch of white and dark chocolate cupcakes topped with chocolate coated strawberries. Simple but the combination of white and dark chocolate strawberries works beautifully.

*Both cake recipes are from The Hummingbird Bakery Cookbook.

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Here’s how:

Vanilla Cupcakes (makes 12)

  • 120g plain flour
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 40g unsalted butter
  • 120ml milk
  • 1 egg
  • 1/4 tsp vanilla extract

Chocolate Sponge (makes 12) 

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 40g unsalted butter
  • 120ml milk
  • 1 egg
  • 1/4 vanilla extract

White Chocolate Icing:

  • 50g melted white chocolate
  • 300g icing sugar
  • 80g unsalted butter
  • 25ml whole milk
  • 1/4 tsp vanilla extract

Dark Chocolate Icing:

  • 300g icing sugar
  • 100g unsalted butter
  • 40g cocoa powder
  • 40ml milk

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Chocolate Coated Strawberries:

  • 24 strawberries
  • 100g dark chocolate
  • 100g white chocolate

Method:

Pre-heat the oven to 170C (150C fan) and line two cupcake trays with paper cases. To make the vanilla and dark chocolate sponge mix all the ingredients together until smooth. Spoon the mixture into the cupcake cases and bake for 20-25 minutes until golden brown and the sponge bounces back. Leave to cool.

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To make the white chocolate icing, mix together the sifted icing sugar, butter, vanilla and milk together until smooth. Then slowly pour in the melted chocolate. To make the dark chocolate icing mix all the ingredients together until smooth.

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For the chocolate coated strawberries, melt the white and dark chocolate separately in a clear bowl over simmering water. Keep stirring then dip each strawberry into the chocolate. On the vanilla sponge pipe a swirl of dark chocolate icing and pop a white chocolate strawberry on top. Do the same for the dark chocolate sponge but with white chocolate icing.

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