Kent Life Recipe of the Month
Strawberry and chocolate butterfly cupcakes
By Karen Thomas of Tonbridge’s The Enchanted Bakery, 26 Barden Road
Cakes
6oz butter or sunflower margarine
6oz castersugar
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4oz self-raising flour
1 tsp baking powder
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2oz cocoa powder
100 mls hot water
3 eggs
Icing
6oz icing sugar
3oz butter
1oz cocoa powder
2 tbs milk
6 strawberries
Method
1 Cream together butter /margarine and sugar
2 Beat in the eggs
3 Sift in flour, baking powder and cocoa powder
4 Add hot water, mix until smooth
5 Spoon into 12 muffin cases
6 Bake in a moderate oven 180c or 170c if using a fan oven
for about 15 /20 mins
7 Cream together the icing sugar and butter with the cocoa powder
and 1tbsp of milk until light and fluffy, adding 2nd tbsp of milk if needed
8 When cakes are cooled, remove a small circle from each, put to one side and
pipe the chocolate buttercream into the middle of each cake
9 Cut each circle of sponge in half and place it onto cupcake like butterfly wings
10 Cut strawberries in half then place in between the ‘wings’, dust lightly with icing sugar.
Tel: 01732 773313
