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A gorgeous cupcake recipe fit for a Royal wedding celebration. Enjoy with family and friends and here's to the newlyweds!
Ingredients – Make 24 Cupcakes
For the icing
200g Butter
500g Icing Sugar
200g Cream Cheese
4 Tbsp Champagne (cava or prosecco is also fine)
Red Food Colouring
For the cupcakes
250g Butter
350g Caster Sugar
4 Large Free Range Eggs
1 Tsp Vanilla Essence
350g Self Raising Flour, (sifted)
Pinch of Salt
12 Tsp Strawberry Jam
Pearl or Silver Edible Small Ball Beads (to decorate)
Let’s make the icing first as it needs time to set. Place the butter and icing sugar in a large bowl and beat together until pale and fluffy.
Add the cream cheese a little at a time to the icing. Beat each time until smooth. Add the champagne and a few drops of the red food colouring. Mix to a pale pink. Chill in the fridge until set.
Heat the oven to gas 4, 180°C, 160°C fan. Line 2 x 12-hole muffin trays with paper cases. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Add the eggs one at a time beating well after each addition.
Fold through the vanilla essence then the flour and salt. Divide mixture among the cases then top each with 1⁄2 tsp jam. Bake for 15-20 minutes until risen and golden. Cool for a few minutes in their tins then transfer to a wire rack.
Once the cakes are complete, spoon the icing into a piping bag fitted with a small nozzle. Pipe onto each cupcake and top with edible pearl or silver balls.
