Baker: Gabriella Morelli
Makes: 12
Prep time: 30 mins
Bake time: 14-15 mins
Flour used: Matthews Cotswold Organic Self Raising
Method:
- Melt the chocolate then dip 12 strawberries in it. Set aside.
- Preheat the oven to 180°C/160°C fan/gas4.
- Mix all the dried ingredients in a large mixing bowl.
- Add the wet ingredients and whisk until well combined.
- Divide the mixture between 12 muffin cases and bake for 14-15 mins.
- 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.
- To make the frosting beat together the mascarpone cheese, double cream and icing sugar with an electric whisk.
- Fold in the blended strawberries.
- Add the frosting to a piping bag fitted with any nozzle of your choice.
- Pipe the frosting onto the cupcakes.
- Top each cupcake with a strawberry covered in chocolate.
- 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.
