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Choc-fondant cupcakes with roasted strawberry buttercream
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent fusion treat with roasted strawberry buttercream icing.
Ingredients:
  • 100g dark chocolate, chopped
  • 250ml milk
  • 125g butter, softened
  • 225g brown sugar
  • 3 Free Range Eggs
  • 225g self-raising flour
  • 75g plain flour
  • 30g cocoa powder
  • 18 60% Cocoa balls
  • 250g strawberries, halved
  • 40.00 gm caster sugar
  • 250g butter, softened
  • 480g icing sugar mixture
  • 250g strawberries
  • 220g caster sugar
  • Pink liquid food colouring
Instructions:
  • Preheat the oven to 160°C. Line 18 muffin pan holes with paper cases. In a small saucepan over low heat, combine the chopped chocolate and milk. Stir constantly for 5 minutes until the chocolate is melted and the mixture is smooth. Let it cool before using.
  • Beat butter and sugar in a bowl with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in combined flour and cocoa powder, followed by the chocolate mixture. Divide mixture into pans, top with chocolate balls, press gently, and bake for 20 mins or until a skewer comes out clean. Cool on a wire rack.
  • - Preheat the oven to 180°C. - Line a slice pan with baking paper. - Mix the strawberries and sugar in a bowl, then spread the mixture in the lined pan. - Bake for 20 minutes until the strawberries are tender and starting to collapse. - Let it cool completely before transferring to a food processor. - Blend until smooth, then strain through a fine sieve into a bowl.
  • With an electric mixer, whip the butter in a bowl until pale. Gradually add the icing sugar, beating well after each addition. Mix in the strawberry mixture. Transfer the mixture to a piping bag with a 1cm fluted nozzle. Evenly pipe over each cupcake and arrange on a serving plate.
  • Prepare the toffee strawberries by lining a baking tray with parchment paper. Dry the strawberries with paper towel and arrange them on the tray. In a saucepan over low heat, dissolve sugar in warm water, then bring to a boil until light golden. Remove from heat, add food coloring, and dip the strawberries in the toffee using a skewer. Allow them to set on the tray before serving.
  • Gently slide out the skewers from the strawberries, then artfully place them on the cupcakes. Enjoy right away.

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