Strawberry Hi Hat Cupcakes Recipes

STRAWBERRY HI-HAT CUPCAKES

Steps:

• Make, bake and cool 12 cupcakes as directed on box.
• Use apple corer to create a well in each cupcake going about halfway down into center. Fill each well with about 1 teaspoon of the jam.
• To make frosting, in large bowl, beat remaining 1/2 cup of the jam and the butter with electric mixer on medium-high speed until well blended. On low speed, beat in powdered sugar, vanilla and salt until well incorporated. If desired, taste and add more powdered sugar.
• Pipe a tall mound of frosting onto each cupcake. Freeze cupcakes about 30 minutes or until frosting is very firm.
• In microwavable bowl, microwave chocolate chips and coconut oil on High in 2 or 3 (30-second) incre-ments, stirring after each, until chocolate is melted. Cool chocolate until room temperature.
• Dip frosting part of cupcakes into chocolate. Decorate with sprinkles. Refrigerate a few minutes until chocolate firms up. Serve immediately, or store in refrigerator until ready to serve.

STRAWBERRY CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.