Home » Bread & Baking » Strawberry & Champagne Cupcakes
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Ref: 501
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :
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Ingredients & Prep

   125 g  self-raising flour
   125 g  butter unsalted soft
   125 g  caster sugar
   2 egg med
   2 tbsp  sparkling white wine
   1 pinch  salt
  Topping
   12 strawberries hulled
   375 g  icing sugar
   150 ml  sparkling white wine
   150 g  butter unsalted soft
   2 tbsp  double cream
   1 tsp  Vanilla bean paste

Method

  Step 1
Pre-heat the oven to 170'C.
  Step 2
Place strawberries in a bowl & marinate with the sparkling wine (larger amount) for an hour.
  Step 3
Place sugar & egg into a bowl, with a food mixer or electric hand mixer beat together until pale yellow (10 mins), add butter, salt & fold with a silicon spatula, add flour & fold in to form a combined smooth mixture. (use wine from strawberries).
  Step 4
Place the number of paper cupcake cases to the portion number selected, then with a spoon or piping bag fill cases equally, place each filled cases into muffin tray holes & bake for 8 mins take out tray & turn it 180° & place back in for another 8 mins, keep you eye on the cakes & remove when light golden brown on top, take out cases from the tray, place on a cooling rack.
  Step 5
In the meantime make the topping by putting the icing sugar, butter, cream & vanilla in a bowl then mix with a electric hand mixer or a food mixer into a smooth thick butter icing, if it gets to loose put in the fridge to firm up.
  Step 6
Cut a hole the size of a strawberry in the top of the cupcakes, then place a marinated strawberry in each one.
  Step 7
Top each cupcake with the topping by either pipe (best) or spoon & cover each one.

Suggestion & Tips

Eat the same day as the strawberry will make the cake wet after a while.
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