Strawberry Cava Cupcakes

Ingredients for 1 servings:

• 2 eggs
• 200 g sugar
• 115 g butter
• 120 ml milk
• 175 g flour
• 2 tsp yeast
• 200 g strawberries
• 40 g sugar
• 30 ml water
• ½ tbsp corn flour
• 50 ml water
• 50 g sugar
• 540 ml schnapps (Marc de Cava), alternatively sparkling wine or champagne
• 125 g butter
• 300 g powdered sugar
• 200 g cream cheese
• 2 tbsp schnapps (Marc de Cava), alternatively sparkling wine or champagne
• 12 strawberries

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Whether it’s a birthday or a wedding, these sophisticated cupcakes are a hit at any occasion. The strawberries and Cava pair perfectly.

First, separate the egg yolks from the egg whites. Beat the egg whites with a hand mixer until stiff peaks, slowly adding 50g of sugar as you do so. When the egg whites are stiff peaks, set the bowl aside. In another bowl, combine the butter (preferably at room temperature) and the remaining sugar, then add the egg yolks. Add a little milk, flour, and yeast to the butter-sugar mixture. Slowly mix the ingredients with a hand mixer, then add the rest of the milk. Once you have a smooth batter, slowly fold in 1/3 of the stiff peaks with a rubber spatula. Gradually add the rest. Now prepare the cupcake or muffin cases by placing a piece of baking paper in each well. Divide the batter evenly among the cases and bake at 180°C for 20 minutes. When a fork is inserted into the cupcakes and no batter sticks to them, they are done. Then let them cool. Meanwhile, prepare the filling and syrup. First, make the syrup. First, bring the water and sugar to a boil. Boil both, then add the Marc de Cava. If you prefer a less intense flavor, regular Cava, Champagne, or sparkling wine will do. Now poke small holes in the cooled cupcakes and spread the syrup over the cupcakes. Now for the filling: Mash the strawberries into a paste, stir in the sugar, and heat gently in a saucepan. Mix the water with the cornflour, then add it to the strawberry-sugar mixture. Heat the mixture for about five minutes until thick. Transfer the mixture to a blender and blend until smooth. Scoop a small hole in each cupcake with a spoon and add the blended filling. For the frosting: Again, make sure the butter is at room temperature. First, mix it with the powdered sugar in a bowl. Then add the cream cheese. Once everything is smooth, add the Marc de Cava. Fill the mixture into a piping bag and top each cupcake with icing. Decorate with strawberries.