Strawberry and champagne cupcakes

Strawberry and champagne cupcakes

Boutique Baking
24 cupcakes
Georgia Glynn Smith

A sophisticated and delectable cupcake recipe, perfect for a garden party in the British summer. Enjoy with a glass of pink champagne.


Quantity Ingredient

For the frosting

Quantity Ingredient
200g full-fat cream cheese
200g unsalted butter, softened
500g icing sugar, sifted
marc de champagne, to taste
pink paste food colour

For the cake mix

Quantity Ingredient
200g unsalted butter, softened
200g caster sugar
pinch salt
1 vanilla pod, seeds only
4 medium eggs
200g self-raising flour

For the syrup

Quantity Ingredient
150ml water
150g caster sugar
marc de champagne, to taste

For the filling

Quantity Ingredient
350g peggy’s strawberry & champagne jam or any other good-quality strawberry jam

For the decoration

Quantity Ingredient
12 small strawberries


Quantity Ingredient
Basic baking kit
2 12-hole muffin trays
24 large silver cupcake cases
plastic piping bags
large star piping nozzle


  1. Preheat the oven to 175°C. Prepare the muffin trays by placing the cupcake cases inside the holes.
  2. To make the frosting

    Place the cream cheese in a mixing bowl and beat until smooth and creamy.
  3. Place the butter and icing sugar in a separate mixing bowl and cream together until very pale and fluffy.
  4. Add the cream cheese, a little at a time, to the butter mixture and mix at medium-high speed until the frosting is combined.
  5. Flavour to taste with the Marc de Champagne, making sure the frosting doesn’t become too runny. Add a small amount of pink paste food colour and mix to a pale pastel shade. Chill until set.
  6. To make the cupcakes

    Place the butter, sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
  7. Beat the eggs lightly in another bowl and slowly pour into the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour. This will rebind the batter.
  8. Once all the egg has been incorporated into the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.
  9. Using a plastic piping bag or a tablespoon, carefully place the batter into the cupcake cases until two-thirds full only.
  10. Bake for 12–15 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
  11. To make the sugar syrup

    While the cupcakes are baking, prepare the sugar syrup for soaking. Place the water and caster sugar into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool. Once cool, flavour to taste with the Marc de Champagne.
  12. Once the cupcakes are baked, let them rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm; this allows the syrup to be absorbed faster.
  13. Once just warm, remove the cupcakes from the baking trays and leave to cool completely on a wire cooling rack.
  14. Once cool, wrap the cupcakes in cling film and then chill for 1 hour or until the sponge feels firm to the touch. Using a melon baller, scoop out the tops of each cupcake.
  15. To add the filling

    Using a teaspoon, fill the scooped-out holes of the cupcakes with the strawberry jam.
  16. To decorate

    Wash and cut the strawberries in half.
  17. Prepare a plastic piping bag fitted with a star nozzle. Fill with the chilled frosting. Pipe a rosette of frosting on top of each cupcake.
  18. To finish, place a strawberry half on the top of the frosting for each cupcake.
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