Decorated Cocoa Cakes with Fruity Filling
1 hr 20 min.
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 4 Tbsps cocoa powder
- ½ tsp salt
- ½ cup superfine caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup milk
- ⅜ cup sunflower oil
- For the filling
- ½ cup unsalted butter
- 1 ¼ cups powdered sugar
- 1 cup Strawberries (mashed & sieved)
- pink Food coloring
- For the lemon icing
- 1.333 cups cream (48% fat)
- ½ cup powdered sugar
- 1 unwaxed lemon (finely grated zest)
- yellow Food coloring
- To decorate
- Chocolate flake
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 10 paper cases in a muffin tin.
Sift the flour, baking powder, bicarbonate of soda, cocoa and salt into a mixing bowl. Stir in the sugar.
Beat together the egg, vanilla and milk. Add the oil, stirring to mix.
Pour the wet ingredients into the dry ingredients, stirring until just combined. The mixture will be lumpy.
Spoon into the paper cases and bake for 20-25 minutes until well risen and firm. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the filling: beat the butter until soft. Sift in half the icing sugar and beat until light and fluffy, then slowly beat in the strawberries and food colouring until blended. Beat in enough of the remaining icing sugar until thick and smooth. Spoon into a piping bag.
Using in an apple corer or a small spoon, make a small hole in the centre of each cupcake, going about half way through the cupcake. Insert the tip of the piping bag and gently squeeze the pink buttercream into the centre of each cupcake.
For the lemon cream: whisk the cream and icing sugar until thick. Stir in the lemon zest and yellow colouring.
Spoon into a piping bag and pipe a swirl on top of each cake. Sprinkle with chocolate flakes.