Strawberry & Prosecco cupcakes

Makes 8 large gorgeous cupcakes. First attempt at piping icing!

• 110g butter softened at room temperature
• 110g 4oz caster sugar
• 2 free-range eggs lightly beaten
• 1 tsp vanilla escence 
• 110g Self raising flour
• 1-2 tbsp milk

For the icing

• 55g softened butter 
• 120g cream cheese
• 250g icing sugar 
• 1 tsp prosecco flavouring 
• a few drops of food colouring 
• 8 small fresh strawberries, stalks removed 

1. Heat oven to 180C/350F/Gas 4 and line a muffin tin with 8 paper cases.

2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5. To make the icing, cream together the butter and cream cheese until smooth. 
6. Add the icing sugar and beat until combined then add the prosecco flavouring and food colouring and mix well. 
7. Put to one side and cutout a small hole in the top of each cake and pop in a strawberry
8. With a piping bag, pipe the cream in a swirl on the top of each cake. Voila!