Champagne Cupcakes with Strawberry Frosting
Servings Prep Time
16cupcakes 30minutes
Cook Time
25minutes
Servings Prep Time
16cupcakes 30minutes
Cook Time
25minutes
Ingredients
Cupcakes
Frosting
Instructions
Cupcakes
  1. Pre-heat the oven to Fan 180°C/Gas 4/350°F.
  2. Cream together the butter and caster sugar for a few minutes. Add in the vanilla extract towards the end.
  3. Mix together the dry ingredients – flour, baking power and xantham gum – until well combined.
  4. Mix the dry ingredients and the champagne, a little at a time, into the creamed butter and sugar.
  5. Separate the egg whites (you can use the yolks for a different recipe).
  6. Whisk the egg whites until stiff peaks form and they hold their shape
  7. Fold the egg whites into the butter and flour mixture until well-combined.
  8. Divide the mix between the cupcake cases. Try to smooth it down well, as gluten free mixes don’t always grow and spread as much as you expect.
  9. Bake in the oven for 20-25 minutes, until lightly browned on top. If you can insert a stick and it comes out clean, then they’re done.
  10. Transfer to a wire rack to cool. The cupcakes will need to be cool before you frost them.
Frosting
  1. Cream together the butter and half the icing sugar. Add the rest of the icing sugar as the mix comes together.
  2. Blend or puree the chopped strawberries and mix with the shot of champagne (or prosecco).
  3. Mix the strawberry and champagne puree into the creamed butter and sugar, a little bit at a time, until you get a nice pink colour and fragrance – make sure you don’t add too much that the frosting becomes too wet.
  4. Pipe the frosting on top of the cupcakes. Make sure the cupcakes are nice and cool or the frosting will run.
  5. You can add any extra decorations you like!
Recipe Notes

You could make this into one big cake if you prefer – you’ll need two sandwich tins, and will need to double the quantities and extend the baking time by a few minutes.