Baker: Gabriella Morelli

Makes: 12
Prep time: 30 mins
Bake time: 14-15 mins
Flour used: Matthews Cotswold Organic Self Raising


  1. Melt the chocolate then dip 12 strawberries in it. Set aside.
  2. Preheat the oven to 180°C/160°C fan/gas4.
  3. Mix all the dried ingredients in a large mixing bowl.
  4. Add the wet ingredients and whisk until well combined.
  5. Divide the mixture between 12 muffin cases and bake for 14-15 mins.
  6. Cut the strawberries in quarters then add them to a non-stick frying pan together with a tablespoon of water. Cook on a low heat until all the excess water has evaporated. Let cool down then blend.
  7. To make the frosting beat together the mascarpone cheese, double cream and icing sugar with an electric whisk.
  8. Fold in the blended strawberries.
  9. Add the frosting to a piping bag fitted with any nozzle of your choice.
  10. Pipe the frosting onto the cupcakes.
  11. Top each cupcake with a strawberry covered in chocolate.
  12. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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