Pink Champagne & Strawberry Cupcakes

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   1. Preheat your oven to 180u00b0C and line a 12-count cupcake tin with cupcake cases.

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   2. In a mixing bowl using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.

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   3. Add egg, and beat until fully incorporated.

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   4. In a measuring cup, whisk together the Champagne and milk with a fork (don't worry if it curdles slightly). In a separate bowl, sift together the flour and salt.

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   5. Add the flour and milk alternately, in two batches, into the butter and sugar mixture. Mix until just combined. Don't over-mix.

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   6. Fill the cupcake cases with batter until they are about a third of the way full. Add about half a teaspoon of jam to each cupcake, and then cover with the remaining cake batter.

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   7. Bake for about 15-20 minutes (ours took 15, but it depends on your oven) until the cupcakes are a light golden brown colour and a skewer inserted into the centre comes out clean. Remove from oven.

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   8. Let the cupcakes cool for five minutes in the tin, and then turn them out onto a wire rack to cool completely before frosting. See our TastyKitchen recipe box or related link for our frosting recipe.

* Per serving · 4 servings · Values may vary.

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