Strawberry and champagne cupcakes recipe

18 ratings

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  • Makes 12 cupcakes
  • 15mins to prepare and 20mins to cook, 10mins to cool
  • 393 calories / serving


    For the icing

    • 100g butter
    • 250g (9oz) icing sugar
    • 100g (3 1/2oz) cream cheese
    • 2tbsp champagne (cava or prosecco is also fine)
    • red food colouring

    For the cupcakes

    • 125g (4 1/2oz) butter
    • 175g (6oz) caster sugar
    • 2 large free range eggs
    • 1/2tsp vanilla essence
    • 175g (6oz) self raising flour, sifted
    • pinch of salt
    • 6tsp strawberry jam
    • 6 small strawberries, halved to decorate

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    12g 60%
  • Sugars

    38g 43%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 51g Protein 3.1g Fibre 0.6g


  1. Make the icing first as it needs time to set. Place the butter and icing sugar in a large bowl and beat together until pale and fluffy.
  2. Add the cream cheese a little at a time to the icing. Beat each time until smooth. Add the champagne and a few drops of the food colouring. Mix to a pale pink. Chill in the fridge until set.
  3. Heat the oven to gas 4, 180°C, 160°C fan. Line a 12-hole muffin tray with paper cases. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Add the eggs one at a time beating well after each addition.
  4. Fold through the vanilla then the flour and salt. Divide mixture among the cases then top each with 1⁄2 tsp jam. Bake for 15-20 minutes until risen and golden. Cool for a few minutes in their tins then transfer to a wire rack.
  5. Once the cakes are complete, spoon the icing into a piping bag fitted with a large star nozzle. Pipe a rosette pattern onto each cupcake and top with half a strawberry.

See more Strawberry recipes

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