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Composition Chocolate delight cupcakes:
- Give 48 g for all purpose flour
- Require 23 g - cocoa powder
- Need 1/2 tsp of baking powder
- Give 1/4 tsp - baking soda
- Prepare 1 pinch salt
- You need 1 large egg
- Make ready 100 g - granulated brown sugar
- You need 40 ml - oil
- Take 1 tsp vanilla
- Get 60 ml for buttermilk
- Get for Cream cheese filling
- Give 70 g - cream cheese
- Prepare 50 g icing sugar
- Need 1 tsp of vanilla
- Take 4 for strawberries (chopped)
- Provide of Swiss meringue buttercream
- Get 3 for large egg whites
- Prepare 200 g caster sugar
- Prepare 227 g of unsalted butter (softened)
- Take 2 tsp vanilla
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Chocolate delight cupcakes making process:
- Combine the flour, cocoa powder, baking powder, baking soda and salt in a large bowl and mix.
- In another bowl combine the egg, sugar, oil, and vanilla. Whisk until lighter.
- Mix the wet ingredients into the dry ingredients carefully. Don't over mix.
- Add half the butter milk and stir, then add the other half and mix in.
- Put into greased cupcake cases and bake at 175*c for around 18- 20 minutes
- Whisk together the cream cheese, icing sugar and vanilla until combined. Then stir in the chopped strawberries.
- When the cupcakes are completely cool cut out a hole in the middle with a small circle cutter, twist and remove the centre (not all the way down)
- Add the strawberry cream cheese filling
- Put the egg whites and sugar into a glass bowl over a pan with boiling water. Do not let the boiling water touch the bottom of the bowl.
- Whisk together over the heat for around 3 minutes until it reaches 71*c then place into a stand mixer and mix until stiff peaks form.
- Add the softened butter bit by bit whilst whisking, then add the vanilla.
- Using a large rose tip pipe the buttercream over the cupcakes. Start in the centre and go around in tight circles.
- Enjoy!
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