All you need is
For the cupcake
All purpose flour – 1 and 1/4 cup
Eggs – 2
Baking powder – 1 and 1/4 tsp
Baking soda – 1/2 tsp
Salt – 1/2 tsp
Sugar – 3/4 cups
Oil – 1/2 cup
Milk – 1/2 cup
Vanilla extract – 1 tsp
Lemon juice – 1/2 tsp
Strawberry jam – 4 tbsp
Water – 2 tsp
For chocolate butter cream
Unsalted butter – 1 cup
Confectioner’s sugar – 3 and 1/2 cups
Cocoa powder – 1/2 cup
Heavy cream – 1/2 cup
Vanilla extract – 1/2 tsp
Method of preparation
Pre heat the oven to 180degrees C.
Put cup cake liners in the tray.
Add lemon juice in milk and keep aside.
Mix all purpose flour, baking soda, baking powder and salt in a bowl.
Whisk egg in a bowl for 10 seconds.
Add sugar and whisk for a minute.
Add vanilla and oil and whisk for another minute.
Add half of the flour and whisk for 10 seconds.
Add half of the milk and whisk for 10seconds.
Repeat with the remaining flour and milk.
Pour batter into the liners till 2/3 rd full.
Bake for 20-25 minutes.
Cool in the tray for 2-3 minutes and then transfer to a cooling rack.
Filling the cup cakes
Add 2 tsp of water in the jam and mix well.
Fill in a zip lock bag fitted with a long tip.
Insert the tip in the center of the cupcake and fill the jam.
If you don’t have a tip, just scoop a little from the center of the cupcakes and fill with the jam.
Chocolate butter cream
Cream butter and sifted sugar in a bowl till light and fluffy.
Add whipping cream, vanilla extract and cocoa powder.
Increase the mixer speed and whisk for 3-4 minutes.
If you want more stiff consistency, add more sugar.
And if you want thinner, then add a tsp of milk.
You are all set to play with your cupcakes now. As Halloween is approaching, I made white chocolate spider webs for the top. You can decorate them as you want to.