Recipe Choc-fondant cupcakes with roasted strawberry buttercream : Easy, Special and Delicious

Recipe Choc-fondant cupcakes with roasted strawberry buttercream : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Choc-fondant cupcakes with roasted strawberry buttercream. This Recipe Choc-fondant cupcakes with roasted strawberry buttercream : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Choc-fondant cupcakes with roasted strawberry buttercream was necessary 20m, cook 45m and serving 18. Attention: allergies . Without having to wait long, let's just check the Recipe Choc-fondant cupcakes with roasted strawberry buttercream

Two of our favourite treats combined into one and topped with roasted strawberry buttercream icing!

16 Ingredients

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  100g dark chocolate, chopped
  
  
  


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  1 cup (250ml) milk
  
  
  


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  125g butter, softened
  
  
  


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  1 1/4 cups (225g) brown sugar
  
  
  


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  3 Coles Australian Free Range Eggs
  
  
  


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  1 1/2 cups (225g) self-raising flour
  
  
  


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  1/2 cup (75g) plain flour
  
  
  


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  1/4 cup (30g) cocoa powder
  
  
  


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  18 Lindt Lindor 60% Cocoa balls
  
  
  



• Roasted strawberry buttercream



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  250g strawberries, halved
  
  
  


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  2 tbsp caster sugar
  
  
  


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  250g butter, softened
  
  
  


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  3 cups (480g) icing sugar mixture
  
  
  



• Toffee strawberries



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  250g strawberries
  
  
  


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  1 cup (220g) caster sugar
  
  
  


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  Pink liquid food colouring
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Line 18 holes of two 1/3-cup (80ml) muffin pans with paper cases. Place the chopped chocolate and milk in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth. Set aside to cool.
  
  
  


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  Step 2
  
  
  
  
  Use an electric mixer to beat butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add combined flour and cocoa powder and stir to combine. Add the chocolate mixture. Stir to combine. Spoon mixture evenly among prepared pans. Top with chocolate balls and gently press into the mixture. Bake for 20 mins or until a skewer inserted in cupcakes comes out clean. Transfer to a wire rack to cool.
  
  
  


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  Step 3
  
  
  
  
  To make the roasted strawberry buttercream, preheat oven to 180°C. Line a slice pan with baking paper. Combine the strawberry and sugar in a bowl. Transfer to the lined pan. Bake for 20 mins or until the strawberry is tender and starting to collapse. Set aside to cool completely. Transfer to a food processor. Process until smooth. Strain through a fine sieve into a bowl.
  
  
  


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  Step 4
  
  
  
  
  Use an electric mixer to beat butter in a bowl until very pale. Add the icing sugar in batches, beating well after each addition. Add the strawberry mixture. Beat to combine. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe evenly over each cupcake. Place on a serving plate.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, to make the toffee strawberries, line a baking tray with baking paper. Place strawberries on the lined tray and pat dry with paper towel. Place sugar and 1/2 cup (125ml) warm water in a saucepan over low heat. Cook, stirring, for 2 mins or until sugar completely dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 5-7 mins or until mixture is light golden. Remove from heat. Add 1-2 drops of liquid food colouring. Swirl pan to combine (don’t stir the mixture). Insert a skewer into 1 strawberry. Carefully dip in toffee to coat. Return to the tray. Repeat with remaining strawberries and toffee. Set aside to set.
  
  
  


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  Step 6
  
  
  
  
  Carefully remove skewers from the strawberries. Arrange strawberries on the cupcakes. Serve immediately.
  
  
  

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