Valentine’s cupcakes

12 servings Cooking: 40 mins

Tempt your lover with a cupcake filled with love.

By Food24 February 10 2011
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Ingredients (15)

200 g castor sugar
175 g flour
50 g cocoa powder
7.5 ml Robertson's baking powder
2.5 ml salt
1 eggs
125 ml milk
75 ml butter — melted
5 ml vanilla — extract
125 ml water — hot
Strawberry buttercream frosting:
100 g butter — baking margarine
400 g icing sugar — sifted
2 Tbs milk
5 ml strawberry flavouring
2 Robertson's food colouring — pink gel
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Method:

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.



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