I made these Strawberry Chocolate Cupcakes for my youngest daughter’s birthday party… I can’t believe they were still sitting in my archive! Anyhow, if you remember, she had requested a Japanese/Doraemon themed-party, so I thought of decorating the cupcakes with little cherry blossoms made out of fondant. They were a hit, like cupcakes always are. Besides, all kids like strawberry flavoured desserts, and all kids like chocolate, right? Well… I liked them too! I always say I never grew up! Hahaha Enjoy!
Strawberry Chocolate Cupcakes
- 190 gms – 1 ½ cups flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 115 gms – 4 oz. unsalted butter at room temperature
- 125 gms – 1 cup + 2 tbsp packed brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla
- ½ cup buttermilk or yogurt
- 2 tbsp milk
- 3 to 4 tbsp cocoa powder
- 125 gms – 4.4 oz. butter softened
- 225 gms – 8 oz. icing sugar
- Strawberry essence or syrup to taste
- Pink or Red colouring optional
Preheat the oven to 165°C – 330°F and line muffin trays with papers.
Then cream the butter, vanilla and brown sugar until pale and fluffy.
Add the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
Add the flour and cocoa powder mixture in three batches, alternating it with two additions of buttermilk (or yogurt) and milk. Beat until well combined.
Put the batter into the lined muffin tray cups, filling each to about half.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
To Assemble the cupcakes
Put the strawberry buttercream in a piping bag and decorate the chocolate cupcakes with it.
I also made some cherry blossoms using fondant to top the cupcakes with, but a strawberry would work great too.