Choco-nut Cakes with Flower Topping

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Choco-nut Cakes with Flower Topping
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
12
For the cupcakes
¾ cup
¾ cup
3
1 ¾ cups
1 teaspoon
½ cup
chopped Strawberries
For the white chocolate cream
5 ounces
2 ½ cups
0.333 cup
cup
cream (35% fat)
To decorate
1 cup
chopped Pistachio
12
How healthy are the main ingredients?
sugareggStrawberryPistachio

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time with a little flour, beating until smooth. Mix in the vanilla extract.
3.
Sift in the remaining flour and gently stir into the mixture with the strawberries.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth.
7.
Spread the cream on the cakes and sprinkle with pistachios. Place a sugar rose in the centre and leave to set.