Valentine's cupcakes

Recipe from: 10 February 2011

Ingredients 16
Servings 12
Time

Ingredients

  • 200
    g
    castor sugar
  • 175
    g
    flour
  • 50
    g
    cocoa powder
  • 7.5
    ml
    baking powder
  • 2.5
    ml
    salt
  • 1
    egg
  • 125
    ml
    milk
  • 75
    ml
    melted butter
  • 5
    ml
    vanilla extract
  • 125
    ml
    hot water
  • Strawberry buttercream frosting:
  • 100
    g
    butter/baking margarine, room temperature
  • 400
    g
    icing sugar, sifted
  • 2
    Tbs
    milk
  • 5
    ml
    strawberry flavouring
  • 2
    drops pink gel food colour
 

Method

40 mins
 
Pre-heat the oven to 180°c. Line a muffin-tray with cupcake cases.
Combine all the dry ingredients together and mix well.
In a separate bowl, whisk together the egg, milk, melted butter and vanilla.
Pour the wet ingredients into the dry ingredients and beat for 2 minutes until well combined. Slowly add the hot water and mix through.
The batter will be very runny, so don’t be alarmed.
Pour the batter into the cupcake cases (i fill mine about 3/4 full) and place into the oven.
Bake the cupcakes for 15-18 minutes until a skewer inserted comes out clean.
Remove from the oven and allow to cool for 5 minutes in the tray. Remove them from the tray and allow them to cool completely on a wire rack.
Decorate with strawberry buttercream frosting.

Strawberry buttercream frosting:

Beat the butter until pale and fluffy.
Sift in the icing sugar and beat until the mixture comes together in a ball. Add the milk, flavouring and colour and beat for another minute.
To create the 'ripple' effect, streak the inside of the piping bag with some red/pink gel food colouring (I just use a toothpick and draw lines on the inside of the bag). Fill with the buttercream and pipe onto the cooled cupcakes.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.
 

Read more on: starch
 

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