Chocolate & strawberry cupcakes (in the Cook's Essentials Air Cooker & Fryer)

 

  • 85g (3oz) self raising flour

  • ½ tsp baking powder

  • 25g (1oz) cocoa powder

  • 110g (4oz) butter, softened

  • 110g (4oz) caster sugar

  • 2 eggs, beaten

  • 175g (6oz) fresh strawberries

  • 1tbsp caster sugar

  • 150ml (¼ pt) double cream

  • 2tbsp icing sugar for dusting

How to make it...

 

Sift the flour, baking powder and cocoa into a bowl then add the butter, caster sugar and eggs and beat together for two minutes (or use a food mixer).  Place 6 cupcake cases inside 6 more to form a double layer then spoon the mixture into the cases until ¾ full.

 

Pre-heat the Air Cooker & Fryer for 3 minutes at 160˚C.  Carefully place the cupcakes into the basket of the Air Cooker & Fryer so that they are all nestling together then place the basket into the pan and insert into the Air Cooker & Fryer. 

 

Cook at 160˚C for about 15 minutes until well risen and springy to the touch.  Remove the pan from the Air Cooker & Fryer and allow the cakes to cool for 5 minutes before transferring to a cooling rack to cool completely.

 

Meanwhile, hull and slice the strawberries, sprinkle with the caster sugar and mix gently then allow to stand for ten minutes so that the strawberries begin to release their juice. Whip the cream until just stiff.  Cut a thick slice off the top of each cupcake, spread the lower half with cream, add some of the strawberries and then replace the top.  Decorate with a dollop more of cream, a few slices of strawberry and a dusting of icing sugar.

 

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