Strawberry & Champagne Cupcake with Plain & White Chocolate frosting

Wow, its February, and Valentines Day is nearly coming. This is a perfect cupcake for the loved one. 
I thought long and hard and adapted a spongecake recipe and bake a trial batch to see if it work. I am very happy to say it did and definitely will bake more in future.

I would especially  like to dedicate this special cupcake to my lovely hunny Mr C, now fiance -  for making me the happiest girl in the world.  The ingredients of this cupcake makes me remember sweetly of a very special day that mark the next stage of our lives together :)

Hope this cake will bring you love & happiness too.

Ingredients:

Spongecake:

A)
5 Egg Yolks
40g Caster Sugar
80g Vegetable Oil
70g Champagne
1tspn Vanilla Extract
Splash of Milk

B)
5 Egg White
40g Caster Sugar
1/4 tspn Cream of Tartar Powder

C)
100g Plain Flour
20g Corn Flour

D)
50g Melted Butter
 200grams Fresh Strawberries, blended

Frosting:

100g White Chocolate
100g Plain Chocolate
150ml Double Cream
Strawberries to decorate as topping


Method:
1) Wash & dry strawberries. For the topping, i cut a strawberry in quarters, then repeat for a few so have enough, then set aside or place in fridge for later use. For the spongecake - take strawberries into a mini chopper or a blender and mash it up. Set aside for later use.
2) With an electric handmixer, beat egg whites, sugar and cream of tartar powder (B) for approx 5mins until very stiff or 3 times its original volume.
3) In a separate bowl, mix and fold all ingredients A for approx 2mins to form a smooth batter
4) Pour A into the B container and fold evenly & quickly for approx 2mins
5) Sieve Plain flour and corn flour (C) into the cake mixture
6)Add the Strawberry puree into cake mixture and mix well.
7) Melt the butter (D) in the microwave. Then pour into the cake mixture from around the edge and fold quickly for approx 2mins
8) Transfer mixture to the cup cases lined with grease-proof paper.
9) Preheat oven at 180C and bake for approx 25mins. Once bake, let it cool on rack to set.
10) In a glass bowl, break up the plain chocolate, and melt it in the microwave approx 1mins. (keep you eyes).
11) Repeat above step(10)... but with white chocolate.
12) Over a high heat in a saucepan bring the double cream to boiling point.  Then pour over the plain chocolate. Stir in small circle until smooth and shiny.
13)Put the plain chocolate mixture in a piping bag and pipe on to cover the cupcake.
14) Drizzle on a small amount of white chocolate.
15) Finish off with a chopped strawberry.
16) For good result, let cake set in fridge for 30mins.

Happy Baking!