In the middle of this heatwave, why not try these to cool yourself down.
With a light and fluffy sponge topped with strawberry buttercream, chocolate sauce sprinkles and a glacé cherry perfect for any summer BBQ or party. To make the strawberry buttercream I used strawberry milkshake powder however you could change it for chocolate or banana and make a variation of these cupcakes.
I made these cupcakes on one of the hottest days of the year so far, so after making the buttercream I put it in the fridge for 15-20 minutes for it to firm up before I piped it on the cupcakes. I done three swirls and a peak before drizzling on the chocolate sauce, using a tiny amount of sprinkles as I didn’t want them to overtake the cupcakes and finishing it of with a glacé cherry.
This recipe makes 12.
125g self-raising flour
1 tbsp baking powder
125g caster sugar
125g unsalted butter
2 medium eggs
425g icing sugar
75g strawberry milkshake powder
Pink food colouring (optional)
- Preheat the oven to 200C (180C fan oven) gas mark 6. Line a cupcake/muffin tin with 12 cupcake cases
- Put the flour, baking powder, sugar, butter, eggs and milk into a mixture bowl and beat with a hand-held electric whisk or until the mixture is pale and very soft. Half fill each paper case with the mixture.
- Bake for 10-15 minutes until golden brown. Transfer onto a wire rack and leave to cool completely.
- Mix together the icing sugar, strawberry milkshake powder and butter, I added a bit of pink food colouring to make the pink pop brighter.
- Pipe the icing to the cake, drizzle some chocolate sauce to the top as well as the sprinkles and not to forget the cherry on top.
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