Chocolate Strawberry Cupcake

INGREDIENTS

Fruttose products used for this recipe Chocolate Cupcakes

2 nosEggs (Grade A/B)

1 tspVanilla essence

1/2 cupCaster Sugar

1/4 cupCondensed Milk

1/2 cupFresh Milk or evaporated milk

1/2 cup Cooking Oil

1 cupAll-purpose flour

1/3 cup Cocoa Powder

1 tspBaking Powder

1/2 tspSoda bicarbonate

1/2 tsp Salt

1 tspInstant Coffee (mix with 10ml water) *optional

Topping

250mlWhipping Cream

1/3 cupFruttose Strawberry 60% Filling & Topping (adjust)

Pink food coloring

Fruttose products used for this recipe

PROCEDURE

Combine eggs, vanilla essence, caster sugar, condensed milk, fresh milk and cooking oil. Whisk or beat until combined.
Add all-purpose flour, cocoa powder, baking powder and soda bicarbonate, salt and instant coffee. Whisk until the batter is completely combined.
Pour the batter 3/4 of the muffin paper cup.
Preheat the oven, and bake at 160°C for 20-25 minutes.
Prepare the topping. Whip the whipping cream with Fruttose Strawberry Filling until stiff peaks. Add pink food coloring and mix until combined.
Fill each cupcake with Fruttose strawberry filling.
Pipe the strawberry cream on top of each cupcake. Top it with strawberry. Chill the cupcakes in the fridge for 15 minutes before serving.

Note: Preheat the oven & bake at 160°C for 20-25 minutes.