160 g unsalted butter, chopped
¾ cup caster sugar
2 cups self-raising flour
¾ cup pink champagne or strawberry sparkling wine
200 g unsalted butter, chopped
2 tbsp pink champagne
½ tsp strawberry essence
2½ cups pure icing sugar, sifted
3- 4 drops rose pink food colouring
¼ cup pearl sprinkles
- Preheat oven to 180°C. Line 2 x 12 hole patty pan tins with paper cases. Put butter and sugar in the small bowl of an electric mixer and beat until pale and creamy. Add eggs, beating after each addition.
- Sift flour over the top of mixture. Add champagne and stir until combined. Spoon into cases until ¾ full. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack. Fill tins with more cases and repeat with remaining mixture.
- To make frosting, beat butter in the small bowl of an electric mixer until pale and creamy. Add champagne and essence, then icing sugar in batches, beating until smooth. Tint with pink food colouring. Fit a piping bag with a 1cm star tube and fill with frosting. Pipe frosting on top of cakes and decorate with sprinkles.