Strawberry Butter Cupcakes

Ingredients

Flour 1.3 cups

Soda 1/4 tsp

Baking powder 2 tsp

Cocoa powder 3/4 cup

Salt 1/8 tsp

Butter 3 tbsp

Sugar 1.5 cups

Eggs 2

Vanillin 3/4 tsp

Milk 1 cup

For the frosting:

Egg whites 5

Sugar 1 cup

Salt pinch

Butter 500 g

Vanillin 2 tsp

Strawberries 1/2 cup

For the glaze:

Dark chocolate 100 g

Butter 75 g

Treacle 1.5 tsp

Strawberry Butter: Combine the egg whites, sugar, and salt in a heatproof bowl and place over a water bath. Bain-marie. Stir gently until the sugar dissolves. Then beat this mixture with a mixer, constantly increasing the speed, until the mixture becomes creamy. Then add the softened butter, vanilla, and strawberry puree. Continue beating until smooth and creamy.

Frosting: Place the chocolate, butter, and molasses in a bowl and place over a double boiler. Stir until smooth and the chocolate melts. Stir the frosting.

Preheat oven to 180°C (350°F). Line a muffin tin with paper cupcake liners. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.

In a large bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition, then add the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the cupcake liners 3/4 full.

Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Once completely cool, decorate each cupcake with cream and chocolate icing.

Enjoy!