Strawberry & Champagne Cupcakes
Serves: 24 cupcakes
  • 450g golden caster sugar
  • 420g self-raising flour
  • 2 tsp baking powder
  • 50g cornflour
  • 250g fresh strawberries, plus extra for decoration
  • 450g unsalted butter
  • 8 large eggs
  • 1 jar strawberry and champagne jam (or regular strawberry jam)
Champagne Frosting
  • 220g unsalted butter
  • 120ml champagne (or prosecco)
  • 1kg icing sugar
  1. Preheat the oven to 150 deg C (fan) / 170 deg C
  2. Line 2x 12-hole muffin trays with cupcake cases (24 in total)
  3. Cream the butter and sugar together in a large bowl with an electric hand mixer. In a separate bowl, mix the eggs together quickly with a fork. Beat in the eggs, a little at a time, to the creamed butter mixture.
  4. In another separate bowl, sift together the flour, cornflour and baking powder. Slowly fold into the creamed mixture.
  5. Hull the strawberries and crush to a pulp in a bowl. Add this to the mixture and fold again until well combined.
  6. Spoon the mixture into the cupcake cases to about two-thirds full. Bake in the oven for between 20 - 25 minutes.
  7. Remove from the oven and leave to cool in their tins for a few minutes. Then transfer to a wire rack to completely cool.
  1. Once the cupcakes are completely cool, use a paring knife to make a small hole in the centre of each cupcake.
  2. Warm the jam a little, and add about a teaspoon into each hole.
  3. In a large bowl, cream together the butter, champagne and icing sugar with an electric hand mixer.
  4. Pipe the frosting on top of each cupcake (or swirl on with a palette knife) and top with a small strawberry (or strawberry half). Enjoy with a glass of champagne!
These cases for these cupcakes are traditionally muffin cases.
Make sure all the ingredients are at room temperature before starting
Dab the decoration strawberries with kitchen roll before placing on the cupcakes, so the juice doesn't spoil the frosting.
Recipe by The Foodie's Way at