Food Network UK

Chocolate Cupcakes with Flaming Strawberries

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Ingredients

  • For the cupcakes:

  • 75g cocoa powder
  • 190g plain flour
  • 300g sugar
  • 1 1/2 teaspoons bicarbonate of soda
  • 3/4 teaspoon baking powder
  • 3/4 salt
  • 2 eggs
  • 180ml hot water
  • 180ml double cream
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract

  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 230g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , softened
  • 445g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 4 tablespoons unsweetened cocoa powder, sifted

  • For the strawberries:

  • 18-24 strawberries
  • Vodka, rum, or your choice of alcohol 80 proof or higher (use Bacardi 151 for fail-proof results)

Use imperial measurements

Method

How to make Chocolate Cupcakes with Flaming Strawberries

To make the cupcakes:

Preheat oven to 175°C.

Line muffin tin with cupcake papers and set aside.

Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, cream, oil and vanilla. Mix with a hand held mixer until smooth.

Divide batter among muffin Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups , filling each half full. Bake for 20 minutes. Let cool before Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting .

To make the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting :

In the bowl of a stand mixer fitted with Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk attachment, cream together sugar, cocoa and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter ; beginning on low speed then increase to high. Beat until fluffy and lightened in colour. Transfer mixture to a Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag fitted with a decorative tip. Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Frost cupcakes.

For the strawberries:

Hollow the strawberries carefully. If you pierce the side of the strawberry accidentally, start with a new one. Since you'll be setting the alcohol aflame, it is very important that the strawberry is leak-proof.

Set one strawberry atop each frosted cupcake. Fill strawberries with liquor just before lighting. If you need to light them all at once, (say, for a party) use a turkey baster to quickly fill all the strawberries and a grill lighter in lieu of matches.

Find tips on how to light the strawberries


Recipe courtesy of Heather Baird, author of SprinkleBakes.