Roasted Strawberry Chocolate Cupcakes – We Should Cocoa #58
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 have made many chocolate cupcakes in my time and was wondering what I could do that would be a little different.
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. The roasted strawberries had a really intense flavour and I reckoned could easily stand up to the robust earthy notes of dark chocolate. How right I was.
With my super new red KitchenAid staring at me, I decided I’d try making Italian buttercream. As a stand mixer is needed for this it hadn’t really been possible for me before. To make this type of buttercream you need to whip up egg whites, make a hot sugar syrup and slowly trickle this into the egg whites as they continue whipping. The butter is then added bit by bit to make a very light and silken buttercream – or so I’m told. I rather over ambitiously, for a first attempt, 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!
- 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% ground chocolate (I used Mortimer pure dark chocolate powder 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.
- Divide the mixture between 12 lined muffin moulds.
- Bake at 180C 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.
Cooking time does not include roasting the strawberries, which takes around 40 minutes.
As muffins, fairy cakes and cupcakes are the theme for Tea Time Treats this month over at Lavender and Lovage, I am sending these off to Karen’s ever groaning tea table. This event is co-hosted at The Hedge Combers.
Anything goes for Simply Eggcellent with the Dashing Dom over at Belleau Kitchen this month. So he’s getting the 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 these are eminently eligible.
And last but not least, these go off to Helen at Casa Costello for Bake of the Week.