Strawberry and champagne cupcakes recipe

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

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.

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.

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.

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.

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  • Ingredients

  • For the icing

  • 100g (3 1/2oz) 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
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  • Energy 1645kj 393kcal 20%
  • Fat 20.9g 30%
  • Saturates 12g 60%
  • Sugars 38.3g 43%
  • Salt 0.3g 5%

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

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