This is the last recipe from the afternoon tea I’ve prepared. I used to bake cupcakes a few times a week, but now it seemed I don’t think of them. When I was making the menu, the cupcakes were of course high on the list. After pondering, I’ve decided to make Chocolate and strawberries cupcakes. They are easy to make and delicious. This recipe is for 12 mini-cupcakes or 6 regular-size ones.
Ingredients for 12 Chocolate and strawberries cupcakes, mini-cupcakes:
– 115g wholemeal flour
– 60g unrefined sugar
– 1 spoon of cocoa powder
– 120 ml milk
– 1 egg
– 4 spoons of oil
– 1/2 tsp of baking powder
For the icing:
– 100g soft cheese
– 35-40g icing sugar
– a few drops of strawberry flavouring
– beetroot powder (or red food colouring)
– 12 small strawberries
Pre-heat the oven at 200C or 180C fan.
First of all, in a medium size bowl, mix all the dry ingredients. Second, in another bowl beat the egg, add the milk and the oil and incorporate it. Tip the mixture over the dry ingredients and mix by hand or with a mixer until the batter is smooth.
Spoon in the batter into the oiled baking tray. Bake the cupcakes for 15 to 20 minutes. When they are baked, take them out of the oven and leave them to cool for a couple of minutes. Remove them from the baking tray and let them to cool on a wire rack.
Make the icing by mixing the soft cheese with the sugar and the beetroot powder. Add the strawberry flavouring and incorporate it. Spread the icing on the cold cupcakes and decorate with a strawberry.
The cupcakes are ready to be served.