Champagne Cupcakes are a delightful naughty treat for a special occasion. We love them for a kitchen tea, bridal shower, book club or just because.
Make the Champagne Jelly that we shared last week.
Bake a batch of Vanilla cupcakes (recipe below)
Hollow out the centre of the cupcake and fill with bits of the jelly.
Top with icing (recipe below)
Serve with a glass of bubbly


Vanilla Cupcakes:
110g butter or margarine, softened at room temperature
125g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g self-raising flour
1-2 tbsp milk

Preheat the oven to 180C and line a 12-hole muffin tin with paper cases.
Cream butter and sugar together. Add the eggs one by one and beat. Add the vanilla.
Fold in the flour, adding a little milk. Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 10-15 minutes. Remove from muffin tray and allow to cool.

150g butter, softened
280g icing sugar
1-2 tbsp milk
a few drops pink food colouring
Beat the butter until soft. Add half the icing sugar and beat until smooth.
Continue adding the icing sugar and milk until the mixture is smooth and creamy.
Add the food colouring and mix until well combined.
Spoon the icing into a piping bag and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.