Individual roasted strawberry chocolate cupcakes flavoured with intense roasted strawberry purée. Icing is optional, but one with roasted strawberry purée incorporated into it would be fantastic.
When Kerry announced the theme for this month’s We Should Cocoa was going to be cupcakes, I was initially a little stumped. After all I’ve made many chocolate cupcakes in my time and I was wondering what I could do that would be a little different.
Roasted Strawberry Chocolate Cupcakes
A trip to our local co-op sorted me out. I spotted some British strawberries that were going at half price as they were a little past their best and the seed was sown. June is the strawberry season after all. Initially, I thought I’d have to pair them with white chocolate as the flavour might be lost in dark chocolate, but then I remembered the roasted strawberry ice-cream I made a couple of years ago.
Roasted strawberries have a really intense flavour. So I reckoned they could easily stand up to the robust earthy notes of dark chocolate. How right I was.
The roasted strawberry chocolate cupcakes are made with real chocolate rather than cocoa powder. But the ingredient that makes them extra special is the roasted strawberries. The strawberries take about forty minutes to roast in the oven. So you will need to plan a bit of extra time for making these little cakes.
I’ve made white chocolate strawberry cupcakes too and they are also delicious. But they are sweeter. Just swap the dark chocolate for white chocolate.
Failed Italian Buttercream
With my super new red KitchenAid staring at me, I decided I’d try making Italian buttercream again. You really need a stand mixer to make this type of buttercream. So I was hoping I’d have more success than I did with my last attempt. Strangely that was for a strawberry buttercream too.
To make Italian buttercream you need to whip up egg whites, make a hot sugar syrup and slowly trickle this into the egg whites as they whip. The butter is then added bit by bit to make a very light and silken buttercream – or so I’m told.
I was a little over ambitious – again. Rather stupidly, I decided to add some of my roasted strawberries to give flavour and a bright pink colour. That’s where it all went sadly wrong. The mixture split and went watery and no amount of beating would bring it back together again.
In the end I saved it by warming it slowly in a pan with some arrowroot and stirring until it came to a near boil. This was fine and tasted delicious, but it didn’t have the texture I’d been looking for and it certainly didn’t have the colour. So the recipe below is for the cakes only and I leave you to decide what you want to put on top – if anything!
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these roasted strawberry chocolate cupcakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like to see some more strawberry recipes, I have quite a few of them.
Roasted Strawberry Chocolate Cupcakes – The Recipe
Roasted Strawberry Chocolate Cakes
- 300 g ripe strawberries
- 1 tbsp cider vinegar
- 125 g unsalted butter
- 125 g light brown muscovado sugar
- 2 large eggs (I used duck eggs)
- 150 g flour (half wholemeal, half plain white)
- 50 g 70% chocolate - finely grated (I used Mortimer pure dark ground chocolate from Ecuador)
- 1 rounded tsp baking powder
- 3 tbsp strawberry purée
- Wash and hull the strawberries.
- Place in a single layer in roasting dish with the cider vinegar and roast at 150°C in the middle of the oven for about 40 minutes.
- Allow to cool then blitz with a stick blender.
- Cream the butter and sugar together until pale in colour and fluffy in texture.
- Beat in the eggs, one by one, adding a little of the flour if the mixture curdles.
- Sieve in the dry ingredients and gently stir until just combined along with the chocolate.
- Fold in the strawberry purée.
- Divide the mixture between 12 lined muffin moulds.
- Bake at 180℃ (350℉, Gas 4) for 20-25 minutes, when the cakes should be well risen and firm to the touch.
- Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
- Ice if desired.
Thanks to Kerry over at Kerry Cooks for hosting We Should Cocoa. She chose cupcakes, which enabled me to come up with these very tasty cakes. I may have to work on the icing, but the roasted strawberry cake itself needs no improvement.
Muffins, fairy cakes and cupcakes are the theme for Tea Time Treats this month over at Lavender and Lovage. So I’m sending these strawberry cakes off to Karen’s ever groaning tea table.
Anything goes for Simply Eggcellent with the Dashing Dom over at Belleau Kitchen this month. So he’s getting these roasted strawberry cakes with defunct icing.
Midsummer Madness is the theme for Love Cake over at Jibber Jabber UK this month. Well I certainly got mad when I couldn’t get my Italian buttercream to work. And as it was posted on Midsummer’s day and features midsummer roasted strawberries, I reckon this recipe is eminently eligible.
And last but not least, these delicious little cakes go off to Helen at Casa Costello for Bake of the Week.