You will need:
For the Cupcakes:
175g Self Raising Flour
175g Margarine
175g Caster Sugar
3 Eggs
1tbsp Cocoa Powder
1tsp Vanilla Extract
For the Buttercream:
175g Icing Sugar
75g Butter
200g Strawberries
Method:
Firstly for the cupcakes. In a bowl, cream together your margarine and sugar.
Then add your eggs and mix well.
Then add the flour and mix until well combined.
The split the mixture into 2 separate bowls.
Then mix in your Cocoa powder into one bowl, and the vanilla essence into the other.
Then in a pre lined cupcake tray, put a layer of chocolate mixture in each cupcake case. The top each with he vanilla mixture.
Bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 16-20 mins.
To make the buttercream, to a saucepan over a low heat add the strawberries and cook for about 10 mins until pureed and thickened. Then allow to cool.
Make sure the butter is at room temperature and add to the icing sugar. Push the butter into the icing sugar using a fork. This should help keep the icing dust down.
Once the butter and icing sugar are as mixed as they can be, add the strawberry puree a bit at a time until it is a smooth buttercream. If you add too much liquid, add more icing sugar to bring it back. You won't need to use all the strawberry puree, we will use the rest as a topping.
Then decorate the top of each cupcake with your buttercream, and top with a spoon of strawberry puree.
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