Pink Champagne & Strawberry Cupcakes

• 100 grams Unsalted Butter
• 100 grams Caster Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Egg
• 60 milliliters Pink Champagne Or Sparkling Wine
• 80 milliliters Milk
• 200 grams Self Raising Flour
• 1/2 teaspoons Salt
• 4 Tablespoons Strawberry Jam

1. 1. Preheat your oven to 180u0b0C and line a 12-count cupcake tin with cupcake cases.
2. 2. In a mixing bowl using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.
3. 3. Add egg, and beat until fully incorporated.
4. 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.
5. 5. Add the flour and milk alternately, in two batches, into the butter and sugar mixture. Mix until just combined. Don't over-mix.
6. 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.
7. 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.
8. 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.

butter, sugar, vanilla, egg, milliliters, milk, flour, salt, strawberry

Taken from tastykitchen.com/recipes/desserts/pink-champagne-strawberry-cupcakes/ (may not work)