So if you didn't leave your suggestion on the Twister cupcakes post then make sure to leave it in the comments below!
Eating a fab as we write this, we've got to put it out there that the sprinkled covered chocolate is and will always be the best part of a Fab. Don't you agree?! Yes, the strawberry ice is aaaamazing and fruity and the vanilla ice is sooooo delicious but there is just something about those sprinkles! As another classic and legend in the ice lolly world, we thought it only right to give this cupcake a shot, and we are so glad we did. We have a fruity strawberry sponge, topped with a light vanilla buttercream and of course, topped with chocolate and a hefty sprinkling of sprinkles!
Ingredients:
For the cupcake...
(makes 10)
4oz butter
4oz caster sugar
2 eggs
1 tsp baking powder
4oz self-raising flour
400g strawberries
red food colouring (optional)
For the buttercream...
5oz unsalted butter
10oz icing sugar
1 tsp vanilla extract
For decoration...
1 bar milk chocolate, melted
multi-coloured sprinkles
First, start by making a strawberry sauce. Begin by puréeing the strawberries in a blender and then transfer the purée into a saucepan. Place on a medium-low heat and leave to simmer and reduce for around 15-20 minutes. Take off the heat and set aside in a bowl to cool and get lovely and thick.
Now, preheat your oven to 200°C/180°C Fan/Gas mark 6 and line a cupcake tray with 10-12 cupcake cases.
Beat together the butter and sugar until light and fluffy, then beat in both eggs. Add in 5 tablespoons of your strawberry purée and optional red food colouring, and mix until combined. Then add in the flour and baking powder and mix to create a smooth and combined batter. Fill your cupcake cases to around 3/4 full and then bake in your pre-heated oven for around 18 minutes or until springy to the touch and an inserted skewer comes out clean. Set aside to cool on a wire rack.
When your cupcakes are almost cool, you can start to make the buttercream.
Beat the butter in a bowl until light and fluffy; the butter should turn from yellow to near enough white. Then add in 1-2 tsp of vanilla extract beating until fully combined. Measure out the icing sugar and beat this into the buttercream gradually, making sure it is fully combined before adding the next spoonful. If you want to add more icing sugar, you can continue to add one spoonful at a time until you achieve your desired consistency. Place the buttercream into a piping bag fitted with a star nozzle, and pipe onto the cupcakes swirling from the outside in.
To decorate, spoon melted chocolate onto the top of the cupcakes, allowing it to drip down the buttercream. And then top with a generous amount of sprinkles.
These cupcakes are just as delicious as the classic lolly. Gorgeously spongey and fruity topped with a creamy buttercream, you just can't go wrong! And even better, you've got the crunchy sprinkled covered chocolate to top it off!
We hope you loved this post!
And remember to leave a comment below with what ice lolly or ice cream you want us to be inspired by next!
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See you next time!
Lots of love,
Antonia and Imogen x
