Chocolate cupcakes with strawberry frosting

Ingredients for Chocolate cupcakes with strawberry frosting

Instructions for Chocolate cupcakes with strawberry frosting

To prepare the Chocolate cupcakes with strawberry frosting recipe, please follow these instructions:

Preheat the oven to 170 degrees.

Whip flour, cocoa, sugar, baking soda, salt and soft butter with an electric whisk until a sandy consistency is obtained.

Whip milk, egg and vanilla seeds together. Mix the dairy mixture together with the two-course butter mixture. Whip for everything is mixed together, but do not whip too much. Mix the chopped chocolate into the dough.

Put the papers in a metal muffin mold with space for 12. Fill the molds 2/3 full and back for 20-25 minutes. The cakes must be completely cold before the frost is lubricated.

The frosting is done by whipping the flour and the soft butter together with an electric whisker. If the strawberries have lasted an hour, they should give enough juice, otherwise they may mash a little. Add strawberry and lemon juice and whip. The more that whips the easier and more airy the frost becomes. If you think the frost is too weak in the color, pour more juice in if the frost becomes too wet - pour more flour in.

Grease the frosting on the cold cupcakes with a spoon, knife or spout. The cakes are decorated for free imagination.

tips:
I had no recipe for such a frosting, but decided to experiment with it. You can probably get some strawberry essence, but I always think that a more natural product gives a better taste, so I used the juice from frozen strawberries, you can also use fresh strawberries, but only if they are in season. The result was very good and tasted great. I added chocolate pieces to the cupcake dough to get a more intense chocolate flavor, if you think it's too bad they can just be omitted. It takes about One hour to thaw the strawberries up, take them up for one hour before the frost is to be made.