Strawberry and Champagne Cupcakes


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!

Raspberry Cheesecake Shots


These Raspberry Cheesecake Shots are the perfect summer time dessert and are incredibly simply to make. You don’t need to cook anything just layer all the ingredients into shot glasses, chill in the fridge and serve with fresh raspberries. I happen to really like raspberries but you could use strawberries, cherries, passionfruit or any other summer fruits.

Here’s how (makes 12 150ml shots):

  • 250g digestive biscuits
  • 100g butter, melted
  • 1 vanilla pod (2 tsp vanilla extract will work too)
  • 600g cream cheese
  • 125g icing sugar
  • 284ml double cream
  • 150g fresh raspberries (extra for decorating)

Put the digestive biscuits into a freezer bag and crush using a rolling pin. Place into a big bowl, pour in the melted butter and make sure the biscuits are covered in the butter. Place about one and half tablespoons of the crushed digestive biscuit mixture at the bottom of each shot glass. Press down to compact the biscuits and chill in the fridge for about an hour. Then mix together the cream cheese, 100g of icing sugar and vanilla until smooth. Slowly pour in the double cream whilst continuing to mix. Beat together until the mixture hardens but make sure you don’t over mix otherwise it will become crumbly not smooth. Then spoon the mixture into each shot glass until almost full and chill for another hour until the cheesecake hardens.

To make the raspberry sauce puree together the raspberries with 25g icing sugar until smooth. Then spoon the sauce onto the top of each shot glass and place in the fridge until you are ready to serve.

Just before serving pop a few raspberries on top.