|200 g||castor sugar|
|50 g||cocoa powder|
|7.5 ml||Robertson's baking powder|
|75 ml||butter — melted|
|5 ml||vanilla — extract|
|125 ml||water — hot|
|100 g||butter — baking margarine|
|400 g||icing sugar — sifted|
|5 ml||strawberry flavouring|
|2||Robertson's food colouring — pink gel|
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.
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.
permission of Simply Delicious.
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