Counting down for Christmas … the seasonal celebration… in exactly 9 days! I have been thinking about different Christmas recipes lately for share with you all! This year will be the first year that I’m actually celebrating Christmas recipes because I’ve started this blog and I thought it would be awesome to expose what I’ve been cooking lately for Christmas! I hope it might also be a good guide for those who have been stuck in what to do over Christmas!
But before I am actually throwing in some exciting X’mas foodies, I thought I would love to conclude another cupcake that I’ve made for my friend’s wedding 2 weeks ago! 🙂 This time, I would call it a classical cupcake but with real fresh ingredients, the flavour is exotic! 🙂 This one is a Chocolate brownie cupcake with strawberry and pistachio icing! Yum! I must admit I’ve been falling in love with cupcakes making lately, probably because due to 3-4 weddings I’ve been to and preparing refreshment for these good friends!
By the way, if you are checking out the photos, you’ll see a DIY Recipe of Love chalkboard.. I’ve been always loving to do that.. got an inspiration from pinterest, and would love to share it in a chalkboard way! Psssh.. it’s also be a piece of prop on my wedding day! 🎈🎈🎈
You’ll need (makes 12):
For the cupcakes
- 100 grams of dark chocolate, cut into cubes
- 65 grams of unsalted butter
- 25 grams of plain flour, sifted
- 50 grams of ground almonds, sifted
- 15 grams of cocoa powder, sifted
- 100 grams of brown sugar, sifted
- 1 teaspoon of baking powder
- A pinch salt
- 1 egg
- Strawberry jam
For the icing
- 150 grams of unsalted butter, cut into small pieces, room temperature
- 200 grams of sifted icing sugar
- 1 cup of fresh strawberry, sliced and hulked
- Some pistachio, crushed for decoration
- Strawberry and cream candies
- Preheat the oven to 180°C (350°F). Line a cupcake with cupcake cases.
- Melt 2/3 of chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave to cool but still in liquid form.
- Mix the flour, ground almonds, cocoa powder, sugar, baking powder and salt in a large bowl. Whisk in the egg until the mixture is smooth and creamy.
- Fold in the cooled chocolate and butter mixture.
- Coarsely chop the remaining dark chocolate into thin slices and stir into the cake batter.
- Spoon the batter into the prepared cupcakes cases, filling each about 3/4 full.
- Bake for approx. 15 minutes or until the cupcakes are crisp on the outside, but still slightly gooey in the middle.
- Leave the cupcakes to cool in the tin for 10 minutes. Move cupcakes into wire rack to cool.
- Prepare icing. In a food processor, blend strawberries until it forms puree.
- Whisk butter in a large bowl with hand electrical mixer until soft and pale. Add icing sugar, one spoon at a time and mix until combined.
- Add strawberry puree and continue mixing until incorporated. Do not overmix. It should form ribbons pattern so that it’s not too watery. Add more icing sugar if required.
- It should form ribbons pattern so that it’s not too watery. Add more icing sugar if required.
- Now the fun part! Cut a 2cm diameter dome around the middle of the cupcake surfaces and fill a teaspoon of strawberry jam into the middle. Repeat with rest of the cupcakes.
- With a round tip, pipe icing over the top of the filled cupcakes. Decorate with a strawberry and cream candy and sprinkle with pistachio.
Cupcakes can be stored in an airtight container for several days, serve at room temperature.
- Do not over beat flour when making the batter as it will become too elasticky.
- Do not overbeat strawberry puree in the icing mixture as it will become very thick and taste awful in texture.