Chocolate and Berry Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the muffins
- ½ cup butter
- 0.333 cup caster sugar
- 2 Tbsps dark brown sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tsp Baking powder
- 1 pinch salt
- ½ cup milk
- 6 ozs Milk chocolate (30% cocoa solids, cut into chunks)
- For the strawberry cream
- 1 cup sliced Strawberries
- 3 Tbsps powdered sugar
- 1.333 cups cream (48 % fat)
- To decorate
- powdered sugar
- 12 Blackberry
- 12 mint
Preparation
Kitchen utensils
1 Sieve, 1 Cutting board, 1 Small knife, 1 Juicer, 1 Bowl
Preparation steps
1.
For the muffins: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and both sugars in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
4.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk.
5.
Spoon half the mixture into the paper cases. Sprinkle with half the chocolate chunks and cover with the remaining mixture. Scatter the remaining chocolate chunks on top
6.
Bake for about 25 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
Sift a little icing sugar over the cakes.
8.
For the strawberry cream: puree the strawberries in a food processor or with a hand-held mixer. Pass the puree through a sieve and stir in the icing sugar.
9.
Whisk the cream until stiff and fold into the strawberry puree. Put the strawberry cream into a piping bag.
10.
Pipe swirls of the filling onto the cakes and decorate each muffin with a blackberry and a mint leaf.
