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Strawberry Champagne Cupcakes

Strawberry and champagne cupcakes? We'll take two. Forget the hundreds and thousands, these are the grownups' party favours you'll be stuffing your face with. - by Barbara Northwood
  • 27 Jun 2016
Strawberry Champagne Cupcakes
Cook: 45 Minutes - easy - Makes 32 - Vegetarian - nut-free
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Strawberry and champagne cupcakes? We'll take two. Forget the hundreds and thousands, these are the grownups' party favours you'll be stuffing your face with.

Ingredients

160 g unsalted butter, chopped

¾ cup caster sugar

3 eggs

2 cups self-raising flour

¾ cup pink champagne or strawberry sparkling wine

Frosting

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

Method

  1. 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.
  2. 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.
  3. 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.
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Barbara Northwood
Barbara Northwood is the former food director of New Idea Food and founder of the New Idea test kitchen. A passionate foodie with vast experience in the food industry, she loves sharing cooking advice, recipes and know-how on everything food.

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