for special occasions

 CHAMPAGNE CUPCAKES

INGREDIENTS:

• 1 stick butter (1oog, unsalted)
  
• 0.5 cup caster sugar
• 2 eggs
• 1.5 cups flour
• 1 teaspoon baking soda
• 1 pinch salt
• 0.5 cup buttermilk
• 0.7 cup champagne

• 1 cup strawberry puree
• 2 tablespoons caster sugar
• 4 tablespoons champagne
• 3 tablespoons gelatine

• 2 cups heavy cream
• 4 tablespoons caster sugar
• 1 whipped cream stabilizer
• 0.5 cup cream cheese
• 0.3 cup champagne

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, soda and salt. In another bowl, stir 
together the buttermilk and champagne.

3. Gradually, add the liquid and the dry ingredients to the butter 
mixture.

4. Pour the batter into paper liners.

BAKE:   17 min.   170° C

5. Stir together the strawberry puree, sugar and champagne. 
Dissolve the gelatine in minimum amount of water and add it to 
the mixture. Let it cool in the refrigerator until it gets jelly-like.

6. Whip the cream with the sugar and stabilizer. Simmer the 
champagne in a saucepan until reduced to about 2 tablespoons. 
Once cooled, add it to the cream cheese. Combine the whipped 
cream with the cream cheese and let it cool in the refrigerator.

7. Top the cooled cupcakes with strawberry jelly and, using a 
pastry bag, decorate them with the cream. You can garnish 
them with strawberry halves.