Champagne & Strawberry Cupcakes

Champagne & Strawberry Cupcakes

These cupcakes are perfect for a special celebration and are super easy to make. Feel free to replace the champagne with Prosecco if that’s what you prefer…

For the sponge – makes 12-16
270g caster sugar
70ml champagne or prosecco
150g strawberries chopped into halves or quarters
90g unsalted butter (soft)
240g plain flour
2 tsp baking powder
¼ tsp salt
2 medium eggs
130ml whole milk

For the champagne sugar syrup
50ml champagne or prosecco
50g caster sugar

For the buttercream
250g unsalted butter (soft)
500g icing sugar
3 tbs strawberry preserve (or jam)

Decoration (optional)
Strawberries cut into pieces or left whole

1. Preheat oven to 170˚C, gas mark 3 and line a muffin tin with 12 muffin/cupcake cases.
2. Pour the ingredients for the champagne sugar syrup into a small saucepan and bring to the boil. Once all of the sugar has dissolved and the liquid looks clear, remove from heat and set aside to cool slightly. Keep your eye on the syrup as it’s easy to burn. Soak the chopped strawberries in the sugar syrup whilst you make the sponge for the cupcakes.
3. Using a mixer with a paddle attachment or hand-held whisk mix together the butter, sugar, flour, baking powder and salt on a low speed until everything has come together and the mixture looks like a crumb consistency. Mix together the remaining ingredients for the sponge in a separate bowl or jug, then with the mixer or whisk on a low speed add slowly to the crumb mixture. Beat gently until mixed together thoroughly and then mix on fast for a few moments to ensure everything is combined.
4. Add some of the sponge mixture to each cupcake case and fill to about two thirds. If you have some mixture left fill another muffin tray or re-fill the tray after the first batch is cooked. Drain the strawberries from the champagne reduction. Make sure you drain them well so they are not too soggy. Place a few quarters or a half depending on how big the strawberry into each cupcake and push them down into the mixture.
5. Bake for about 12-15mins. Each oven is different so keep your eye on the cakes, they are done when they are just turning a golden colour and spring back to the touch. Remove from the oven and allow the cakes to cool completely.
6. Mix together the butter and icing sugar for the buttercream on a low speed until all is combined and there are no large lumps remaining. Once they are combined whisk on a high speed until light and fluffy. I often leave my mixer to the do the work whilst I do the washing up!
7. Spread the buttercream on each cake or pipe. Decorate with strawberry pieces or use your own imagination!


 

Posted by: Hayley on 16th June 2017 @ 2:11 pm
Filed under: Blog,Cupcakes