Monday, February 9

Strawberry and Champagne Cupcakes

I've definitely a little Valentine's Day-mad this year because here is another Vday-appropriate bake!
After the yumminess of last year's Strawberry and Champagne Cake, I decided to use that winning combo, this time for cupcakes...
They are light and fluffy Champagne cake with a sweet strawberry jam filling, topped with creamy Champagne frosting and a delicious strawberry. Lovely.
(Makes 24)
For the Cake
300g flour
300g sugar
3 egg whites
75ml vegetable oil
280ml Champagne 
1 teaspoon almond essence
Pinch of salt
Strawberry jam (about a teaspoon per cupcake)
For the Frosting:
520g icing sugar
113g butter (softened)
225ml Champagne
For Decoration:
Sugar syrup (opt)
Pink sprinkles (opt)

Preheat oven to 180C
Combine flour, sugar and salt in a large mixing bowl
Gradually stir in Champagne,then add the egg whites, almond essence and oil and mix until combined
Spoon cake batter into cases in a cupcake tray - It is quite a runny batter so this is quite a challenge
Bake cakes for about 20 minutes or until they spring back when touched 
Remove from the oven and allow to cool completely
To make the frosting: Cream the butter until light and fluffy and then gradually add icing sugar, mixing in to combine. Stir in the champagne slowly - you my need to add a little more icing sugar at this point so you have a pipe-able consistency
Core the cupcakes and spoon in a little jam (about a teaspoon) then pipe frosting onto the cake
Brush a little sugar syrup onto the tips of your strawberries to make them sticky, then dip into the sprinkles. Place one on top of each cupcake. Alternatively just slice strawberries and place a couple of slices on each cake


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