Chocolate and strawberries are a luxurious combination,
and make a great topping for these cupcakes.
The icing is quite soft, so use a spoon to ice them instead of a piping bag.
Makes 12
Ingredients:
For the cakes:
130g soft, unsalted butter
65g caster sugar
60g soft light brown sugar
2 medium eggs
120g plain flour
2 teaspoons baking powder
1 tsp vanilla extract
Splash of milk
For the topping:
75g soft, unsalted butter
200g icing sugar
100g strawberries, chopped finely
12 small whole strawberries, or 3 large ones, cut into quarters
50g plain chocolate
Method:
1. First, melt the chocolate in a bowl set over a pan of simmering water.
Dip in the strawberries or strawberry quarters one by one,
and leave them on a piece of greaseproof paper to set.
2. Preheat the oven to 200C/Gas Mark 6. Beat the butter, caster sugar
and light brown sugar until fluffy. Crack in the eggs, and beat again until smooth.
Stir in the flour, baking powder and vanilla extract and
mix until it forms a dropping consistency.
Add a splash of milk (about a teaspoon at a time) to loosen up the mixture if you need to.
3.Pour the cake batter into a 12-hole silicone cupcake mould
and bake in the oven for about 15-20 minutes,
until firm and springy to the touch. Lift out gently and cool on a wire rack.
4.Meanwhile, get on with the topping.
Beat the butter and icing sugar together until it forms a stiff paste.
Fold in the chopped strawberries.
As you mix, the juice from the strawberries will turn the icing pink;
it will also loosen it considerably.
Spoon a teaspoonful or so onto each cupcake and top with
the chocolate-dipped strawberries.
Serve straight away.
No comments:
Post a Comment