Devils food cake with fresh strawberries in the base. A swirl of fluffy strawberry frosting and crushed freeze dried strawberries on top.
50 grams cocoa powder
175 grams plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
225 grams caster sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
175 grams unsalted butter, softened
175 milliliters milk
1 cup fresh strawberries (cleaned and chopped)
Crushed freeze dried strawberries
1 batch of fluffy vanilla buttercream frosting
2 drops pink food dye
2 tablespoons strawberry jam
Let's get Cooking...
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
Next, add milk and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper with 1 tablespoon chopped fresh strawberries and scoop batter over the top filling 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While your cupcakes are baking and cooling prepare your buttercream frosting by adding pink food dye (optional) and jam and mix until well combined.
To frost your cupcakes fit the end of a piping bag with a Wilton 6B tip and frost in a swirl motion. Finish off with a sprinkle of crushed freeze dried strawberries.