28 Jul 2012

Recipe: British Cherry Cupcakes and British Strawberry Cupcakes

Going for Gold! Two British fruits to adorn the top of my cupcakes, strawberries are nearing the end of the season and British cherries are in the shops, both are more fabulous than fabulous this year.

It is possibly a crime to spray cherries gold but I think I can get away with it at the moment.  To be fair, I did decide not to spray the strawberries as well......

The cupcakes are the usual chocolate sponge mix, although I splashed the cash and used a very good cocoa powder, good cocoa powder really does make a difference to the chocolate sponge.

Makes:  12 cupcakes

You will need:  a twelve hole muffin tin lined with muffin cases.

For the cupcakes:

100g self raising flour, 125g Stork SB, 125g caster sugar, 2 eggs, 2 tablespoons warm milk, 3 level tablespoons cocoa powder.

1. Preheat the oven to 180°C.
2. Sift the self raising flour and cocoa into a bowl and add the rest of the ingredients. Mix all together for 2 minutes.
3. Divide the mixture between the cases and bake in the centre of the oven for 20-25 minutes until cooked.
4. Cool in the tin.
5. Decorate.

The July Calendar Cakes Challenge is hosted by Laura Loves Cakes and Dolly Bakes.  The host this month is Laura and the challenge is The Olympics - I chose to use gold cherries and a Union Jack box.

The Simple and in Season challenge is hosted by Fabulicious Food.