Strawberry & Champagne picnic cupcakes

MAKES 12

For the cupcakes

3 free- range eggs

150g (5½oz) caster sugar 150g (5½oz) baking margarine

or softened butter

200g (7oz) self- raising flour 3 tbsp milk

½ tsp baking powder

For the syrup (optional) 70ml (2¾fl oz) Champagne sugar (filled to the 70ml mark in

a measuring cup)

To decorate

250g (7oz) butter softened 350g (12oz) icing sugar l tsp leftover syrup (optional) 15 smallish strawberries,

hulled, washed and dried

Preheat the oven to 170°C/ Gas Mark 3 and line a 12-hole muffin tin with cupcake cases.

Cream together the sugar and margarine, then mix in the eggs followed by the flour, baking powder and milk, beating until the mixture is smooth.

Divide the mixture equally between the cupcake cases and bake for about 25 minutes until the cupcakes are well risen, golden brown and springy to the touch. Allow the cupcakes to cool to room temperature on a cooling rack.

the Champagne and sugar into a small saucepan and heat gently until the sugar crystals have dissolved. Turn off the heat and allow to cool a little (or fully if you have time).

Prepare the buttercream by creaming the softened butter with the icing sugar until soft and pale, then add 2 dessertspoons of Champagne syrup and beat until smooth. Set aside for later.

the cupcakes are cool, use a serrated bread knife to level off the top of each cupcake. Cut so that the rounded top is kept in one piece and keep all these sponge 'hats' for later.

Use a small sharp knife to cut a cone shape space at the top of each levelled cupcake. The space should be about the size of one of your strawberries, and it should point downwards, like an ice cream cone.

about a dessertspoon and a half of Champagne syrup into the coneshaped holes and around the sides of the cupcakes surrounding the holes.

a whole strawberry into each hole – it doesn't matter if the top sticks out slightly as you will pipe buttercream over shortly and it won't be seen.

Transfer the buttercream to a piping bag and pipe a flat spiral or swirl shape over the top of each cupcake, covering the strawberry entirely. Then reach for the cut-off sponge 'hat', place it on top and pipe a small, this time 'peaked', swirl on top decorated with a quartered strawberry on top to serve.

2 tbsp Belvoir Farm Elderflower

Cordial grated zest of 1 lemon

3 large free- range eggs 175g (6oz) self- raising flour For the buttercream

500g (1lb 1oz) icing sugar 200g (7oz) butter 200g

2 tbsp Belvoir Farm Elderflower

Cordial grated zest of 1 lemon

Preheat the oven to 180°C/Gas Mark 4 and line a 12-hole cupcake tin with paper cases.

together the butter and caster sugar until fluffy, then add the elderflower cordial, lemon zest and eggs and whisk in. Gently whisk in the self-raising flour.

Divide the mixture between the paper cases and bake for 20 minutes, or until golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely.

the buttercream by mixing the icing sugar and butter together using an electric mixer. When it starts to come together, add the elderflower cordial and lemon zest and keep mixing until smooth. If the buttercream is too stiff, add a little milk.

Pipe or spread the buttercream onto the cupcakes.

You can decorate these cupcakes with sprinkles, wafer flowers and lemon zest for an added touch.