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!

Vanilla Cream Cupcakes


These cupcakes are beautifully light and fluffy and extremely easy to make – perfect for a very girly tea party.

Here’s how (makes 10 cupcakes):

  • 100g self-raising flour
  • 100g caster sugar
  • 100g unsalted butter
  • pinch of salt
  • 2 medium eggs
  • seeds of 1/2 vanilla pod or 1 tsp vanilla extract

Cream Cheese Icing:

  • 100g cream cheese
  • 100g butter
  • 250g icing sugar
  • 1/2 tsp vanilla extract
  • pink and yellow food colouring


Preheat the oven to 175C (155C fan oven) and line a cupcake tray with paper cases. Mix all the ingredients in a bowl until smooth. Spoon into the paper cases and bake for 12-15 minutes until golden brown. To make the cream cheese icing mix all the ingredients together until smooth. Mix in the different food colouring to make pink and yellow icing. Leave cakes to cool completely before icing.