Name: Strawberry and goat's cheese cupcakes
Prep time: 45 min
Cook time: 39 min
Yield: 30 cakes
Cuisine: American
Ingredients: For the pineapple filling; 135g sugar; 150g drained, crushed pineapple; 2 tbsp cornflour; 2 tbsp unsalted butter; 2 tsp lemon zest; 1/4 tsp ginger; Pinch salt; 125ml lemon juice; For the Sauvignon Blanc cupcakes; 415g unbleached pastry flour; 2 1/2 tsp baking powder; 1 tsp sea salt; 500ml Sauvignon Blanc; 1 tbsp vanilla essence, plus 1 tsp; 1 tsp vanilla bean paste; 227g unsalted butter; 400g sugar; 4 large eggs; For the sugared almonds; 108g sliced almonds; 100g cup sugar; 2 tbsp unsalted butter; 1/2 tsp vanilla essence; 3/4 tsp sea salt; For the goat's cheese and strawberry whipped cream; 750ml whipping cream; 90g goat's cheese, at room temperature, softened with the back of a spoon; 140g chopped strawberries