㋡//\\Mazen_Group\//㋡ Chocolate-dipped strawberry cupcakes //\\(MAzEn)‎‎‎\\//:)

 

 

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From: shaidnaimamin

                              Chocolate-dipped strawberry cupcakes

 

 

 

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.

 

 

  

 

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