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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