CHOCOLATE STRAWBERRY CUPCAKE

INGREDIENTS

Chocolate Cupcakes

• 2 eggs (Grade A/B)
• 1 tsp vanilla essence
• 1/2 cup caster sugar
• 1/4 cup condensed milk
• 1/2 cup fresh milk or evaporated milk
• 1/2 cup cooking oil
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp soda bicarbonate
• 1/2 tsp salt
• 1 tsp instant coffee (mix with 10ml water) *optional

Topping

• 250ml whipping cream
• 1/3 cup Fruttose Strawberry Filling & Topping (adjust)
• Pink food coloring

Preheat the oven & bake at 160° for 20-25 minutes.

METHOD

1. Combine eggs, vanilla essence, caster sugar, condensed milk, fresh milk and cooking oil. Whisk or beat until combined.
2. Add all-purpose flour, cocoa powder, baking powder and soda bicarbonate, salt and instant coffee. Whisk until the batter is completely combined.
3. Pour the batter 3/4 of the muffin papercup.
4. Preheat the oven, and bake at 160C for 20-25 minutes.
5. Prepare the topping. Whip the whipping cream with Fruttose Strawberry Filling until stiff peaks. Add pink food coloring and mix until combined.
6. Fill each cupcake with Fruttose Strawberry Filling.
7. Pipe the strawberry cream on top of each cupcake. Top it with strawberry.
8. Chill the cupcakes in the fridge for 15 minutes before serving.