I'm not entirely sure what insppired this recipe but as soon as the idea came into my head I knew I needed to make them.
You all know that need-want versus need-need thing? Well making these was definitely a need-need thing. My desires must've been a prediction of the future because Strawberries and Champagne Boozy Butterfly Cupcakes are definitely a winner.
I don't even like alcohol. Not to drink anyway. I can't say why but I simply don't like the taste of it. Put it in cake or chocolates though and I'm all over it. I may have mentioned this fact once or twice before hence my recipes for Chocolate Whisky Bundt Cake and Rum & Raisin Muffins amongst several others. These butterfly cakes are so good that they may just be my new favourite alcohol-in-cake recipe.
And they make use of the food that is my all time favourite right next to chocolate - strawberries! Alright so there are only strawberries in the jam to keep things simple but if I'd had any homemade strawberry jam left over from last year I would've used that but it was far too popular for that to happen so I had to make do with the M&S champagne infused strawberry jam Mum gave me from a seasonal hamper she got last year. Oh, the struggles!
You can just about see the jam peeking out here where I got a bit enthusiastic with filling the cupcakes.I tried really hard but in the end this one had to be sacrificed before it's time.
An all in one sponge mix made with a buttermilk created from mixing the champagne and milk gives the most exquisitely tender cake capable of holding all the desirable moisture of a perfect bake in balance with the heavy dousing of more champagne fresh out of the oven. Filled with such a flavourful strawberry jam, the butterflies each rest on a rose of champagne cloud buttercream whipped into a frenzy of ethereality to finish. It was never a question of willpower.
Enjoy. You're welcome.
Strawberries and Champagne Boozy Butterfly Cupcakes
An amazingly moist classic cake drenched in champagne, filled with strawberry jam with a twist and finished with a swirl of infused buttercream and butterfy wings.
IngredientsFor the cupcakes:
- 120g soft margarine or softened butter
- 145g caster sugar
- 185g self-raising flour
- 95 ml champagne or wine mixed with 30ml milk + extra champagne/wine to drizzle
- 2 large eggs
- Strawberry jam (with champagne if you can get it) to fill
- 75g butter, softened
- 150g icing sugar
- 2 tbsp champagne or wine
1. Set the oven to 180 C/160 C fan and line a muffin tray with 12 cupcake cases.2. Add all the cake ingredients to a bowl and mix with an electric mixer for 60-90 seconds until well blended. Scrape down the sides as required.3. Divide the mixture between the cases and bake in the preheate oven for 15-20 mins until a cake tester inserted into the middle of one of the cakes comes out clean. 4. Immediately on removing the cakes from the ove, gently poke the cakes with a thin skewer and brush the tope liberally with champagne or wine. Remove from the tin and cool on a wire rack.5. When cold, use a sharp knife to slice a circle of cake from the top of each one. slice in half and set aside. Fill the hole with a little jam.6. For the buttercream, beat the butter with an electric whisk until really creamy then gradually sift and beat in the icing sugar followed by the champagne/wine. Beat on high speed until really light and fluffy then pipe onto the cupcakes, covering the jam and top with the halved cake circles to create wings.
Adapted from My Little Afternoon Tea Book by M&S
Adapted from My Little Afternoon Tea Book by M&S
I'm sharing this recipe with a few baking challenges this month. Initially the recipe was my Random Recipes choice, selected from M&S' My Little Afternoon Tea Book (gorgeous book full of things I want to make...as usual). I'm hoping Dom from Belleau Kitchen will still accept my entry even though I changed the recipe slightly by adding alcohol. I couldn't help myself!
Next is Baking with Spirit, created by Janine at Cake of the Week but currently guest hosted by Craig at The Usual Saucepans who has tasked us with reinventing a classic.
My own baking challenge, the Biscuit Barrel, has a summer theme this month and as these cakes contain strawberry jam and strawberries are the most important thing about summer for me, I'm entering them.
Hopefully Karen from Lavender and Lovage, who shares the hosting duties for Tea Time Treats with Janie from The Hedgecombers, will believe me that the buttercream is supposed to be in a rose shape so they fit in with the June theme of flowers.
Four Seasons Food has a red theme for June. The strawberry jam is definitely red which is also my favourite colour! FSF is a joint venture between Louisa from Eat Your Veg and Anneli from Delicieux but is guest hosted this month by Tina at The Spicy Pear.