Last Tuesday was my final day at school! I had my intergration exam, which is politics, history and culture of Germany. I can’t believe that the 7 months are over! It has made my job seem like it is really close! Also last Tuesday my parents came over to visit for a week. I am so pleased to see them as I haven’t seem them since Easter! In June my beautiful Mum turned 60. As I missed her birthday I wanted to make her a special cake so I came up with a recipe for strawberry and champagne cupcakes! They are delicious! You can find the recipe below.

Today I am flying back to England with my Parents for 3 weeks, I am really excited to go back to England but I haven’t been on a plane for 3 years so I am a little nervous! We are having our “English Wedding” in August so I am really excited to see all of our friends and family as it has been a while since we have seen them all!

I am probably not going to be posting much while I am in England as I am going to be quite busy with wedding stuff and catching up with friends and family. I will try an post when I can and I will do a big over view in the middle of August when I return!

Have a lovely summer!

Lucya xx

Strawberry and Champagne Cupcake recipe

Makes 6 large cupcakes

Ingredients

62g butter, softened

112g caster sugar

1 large egg

80ml flat cava, prosecco, champagne

115g plain flour

1 tsp baking powder

Icing

1/4 quantity of Swiss meringue buttercream (I used this recipe by Cupcake Jemma)

2 large stawberries, blended to a pulp

NOTES the reason the measurements are slightly odd is because I have quatered the sponge mix down from one of my recipes of a normal size cake. If you would like to make 12 cupcakes simply double it, or if you want 24 quadruple it!

It is REALLY important that your champagne is completely flat. If it isn’t you mixture will end up likke scrambled egg! (I found out the hard way!)

Method

Preheat the oven to 170c fan assisted. Put 6 large cupcake cases in a cupcake tin.

Beat the butter and sugar until light and fluffy.

Add the egg, beat again.

Stir in the flat champagne (or whatever you are using)

Sieve the flour and baking powder in to the mix and gently fold together.

Divide between your 6 cupcake cakes and bake for 20 minutes.

Once the cakes are ready. An inserted knife should come out clean, leave to cool completely.

Meanwhile make the Swiss meringue buttercream as stated in the recipe linked above.

When your icing is ready, beat in the strawberry pulp.

Pipe or spoon on to the top of your cupcakes and they are ready to eat 🙂