Strawberry and champagne

INGREDIENTS

225g unsalted butter

225g caster sugar

pinch salt

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

4 medium eggs

225g self-raising flour

60ml Plain syrup, champagne variation

250g good-quality strawberry jam

Basic cream cheese frosting, champagne variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Whisk the eggs lightly in a jug and slowly add to the butter mixture while beating 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. Once all the egg has been incorporated, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full.

Bake for 15–20 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 skewer into each sponge; it should come out clean.

Once cooked, let them rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove from the trays and leave to cool on a wire rack. When they are cold, hollow out a small hole in the middle of each with a melon baller and fill with the jam.

To decorate, use the champagne cream cheese frosting and top with a bonbon.

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