Pink Champagne & Strawberry Cupcakes

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

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

3. Add egg, and beat until fully incorporated.

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

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. 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. 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.