Cocoa Kissed Strawberry Cupcakes

Cocoa Kissed Strawberry Cupcakes

Makes 12


For the cupcakes:

200g strawberries

190g self-raising flour

1 tsp baking powder

¼ tsp salt

60ml Connacht Gold Fresh Milk

1 tsp vanilla extract

120g Connacht Gold Creamery Butter, at room temperature

200g sugar

1 egg, plus 2 egg whites, at room temperature

For the icing:

120g Connacht Gold Creamery Butter, at room temperature

65g cocoa powder

320g icing sugar

¼ tsp salt

80ml Connacht Gold Fresh Milk

1 tsp vanilla extract

To decorate:

Strawberry slices


1. 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases. Purée the strawberries in a food processor or blender until smooth.

2. 2 Sift the flour, baking powder and salt into a large mixing bowl.

3. 3 Whisk the milk, vanilla extract and strawberry purée in a separate bowl.

4. 4 Beat the butter in a third bowl until fluffy, then gradually beat in the sugar until well combined. Reduce the speed and slowly add the egg and egg whites until just blended.

5. 5 Gradually beat in the flour and milk mixtures, alternating between the two until combined.

6. 6 Pour the batter into a jug and divide among the muffin cups. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Transfer to a wire rack and leave to cool completely.

7. 7 Beat the butter for the icing until light and fluffy. Sift in the cocoa powder, icing sugar and salt.

8. 8 Slowly beat in the milk and vanilla extract until smooth and thick.

9. 9 Spoon the icing into a piping bag or a plastic bag with a small corner trimmed off. Pipe onto each cupcake and top with a strawberry slice.

Per Serving 404kcals, 17.8g fat (11.1g saturated), 60.5g carbs, 44.6g sugars, 4.4g protein, 2.3g fibre, 0.23g sodium

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