Cocoa kissed strawberry cupcakes
Makes 12
For the cupcakes:
200g strawberries 190g self-raising flour 1 tsp baking powder ¼ tsp salt 60ml fresh milk 1 tsp vanilla extract 120g unsalted butter, at room temperature 200g sugar 1 egg, plus 2 egg whites, at room temperature
For the icing:
120g unsalted butter, at room temperature 65g cocoa powder 320g icing sugar ¼ tsp salt 80ml fresh milk 1 tsp vanilla extract
To decorate:
Strawberry slices
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases. Purée the strawberries in a food processor or blender until smooth.
2 Sift the flour, baking powder and salt into a large mixing bowl.
3 Whisk the milk, vanilla extract and strawberry purée in a separate bowl.
4 Beat the butter in a third bowl until fluffy, then gradually beat in the sugar until well combined. Reduce the speed and slowly add the egg and egg whites until just blended.
5 Gradually beat in the flour and milk mixtures, alternating between the two until combined.
6 Pour the batter into a jug and divide among the muffin cups. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Transfer to a wire rack and leave to cool completely.
7 Beat the butter for the icing until light and fluffy. Gently sift in the cocoa powder, icing sugar and salt.
8 Slowly beat in the milk and vanilla extract until the mixture is smooth and thick.
9 Spoon the icing into a piping bag or a plastic bag with a small corner trimmed off. Pipe onto each cupcake and top with a strawberry slice.
Per Serving 404kcals, 17.8g fat (11.1g saturated), 60.5g carbs, 44.6g sugars, 4.4g protein, 2.3g fibre, 0.23g sodium